How To Make Homemade Tomato Sauce with Pasta & Ecuadorian Shrimp

Tropical Aquaculture Products Inc. How To Make Homemade Tomato Sauce with Pasta & Ecuadorian Shrimp with Chef Sam Filloramo. www.eattilapia.com.
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Question by Jaspersmom: Best sauce suggestions or recipes for Zitoni pasta?
I’m looking for information and/or recipes for the best sauces to make with long uncut zitoni pasta. The pasta is about as long as a straw and as wide as one of those bubble-tea straws. It looks yummy but any ideas for what would be the best sauce for it?

Best answer:

Answer by mzmizery40
I would make marinara with Italian sausage in it, topped with Romano cheese or Romano/ parmesan blend. this is the closest I can find, but you can search..I would probablly make my own sauce instead of jar sauce though, it just depends on how much time you have…
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For a family-style dinner, double the recipe and prepare it in one large baking dish. Use your favorite marinara recipe or a purchased sauce.

Servings: Makes 4 appetizer servings.

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Ingredients1/2 pound rigatoni
1/4 pound spicy Italian sausage, casing removed
2 garlic cloves, thinly sliced
1 1/2 cups prepared marinara sauce
1/2 teaspoon dried crushed red pepper
1/4 cup grated mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh Italian parsley
Extra-virgin olive oil

PreparationCook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.
Meanwhile, preheat broiler. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper. Divide pasta among four 1 1/4-cup soufflé dishes or custard cups. Sprinkle mozzarella and Parmesan over. Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.

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