By NcMysteryShopper on August 11, 2005
Photo by Thorsten
Photo by Thorsten
"Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients(see Variations). One variation is vegetarian. With its competing spices, strong-flavored cilantro, and acidic tomatoes, this pasta dish calls for a simple Italian white--a pinot grigio, for example. Notes: I use fresh tomatoes instead of canned."
Serving Size: 1 (220 g)
Servings Per Recipe: 4
"This pasta was very different and very good. I loved all the spices in it. Everyone loved this for dinner tonight too, thanks! Made this for ZWT4 for the Chic Chefs."
"This is a very different spin on your typical penne recipe. The combination of spices gave the sauce a flavor that is hard to describe, but good. I love cilantro and especially am fond of it in pasta dishes. This meal came together very quickly, which is nice, because I was short on time. I made it with the shrimp and topped with fresh parm. I imagine the recipe would have been improved with the poster's suggestion of using fresh tomatoes over canned, however, I used what I had on hand at the time. Made for ZWT4."
"I used a basic tomato sauce in place of the canned tomatoes, and I realize now that I used almost twice as much as the recipe called for, and about half the amount of olive oil. I cooked the shrimp in with the sauce which I heated on the stove, but I don't think that was necessary. We had the sauce over some packaged gnocchi I bought instead of the penne and it was really tasty. My DH was skeptical when he saw me put the ginger in the sauce, but it turned out really well. I also used cilantro and parsley. The lemon, cilantro and touch of ginger made it taste slightly Asian and was a really awesome unique sauce for pasta."
"I made this a few nights ago. I didn't have crushed tomatoes, so i used diced and stewed. Was still very tasty!! Definite keeper. Thanks for posting!!"
"This pasta and shrimp was very good. I doubled the sauce ingredients because I wanted it more saucy. Also, I heated the sauce before tossing it with the pasta and shrimp. My family loved this. Thank you for sharing."
"The perfect dinner party meal that will impress. This recipe goes great w/homemade bread which can be made earlier in the days and warmed before dinnertime and a simple salad. Country club-style gourmet made at home. I love it."
"Amazing shrimp and pasta! This is just as perfect for a date night meal for two as it would be for a dinner party,. LOVED the way this goes together fast- leaving you more time to spend with the people you love. The flavors meld wonderfully together. Followed the recipe exactly using parsley and topping with some fresh grated parm and some crushed red pepper flakes for a little extra heat. Served with some crusty fresh baked french bread and a simple green salad. The Pinot Grigio suggested was a perfect choice. Thanks Cheryl for a fantastic and easy meal. "
"Easy to Make. I adapted the Shrimp version by adding 3 chopped celery stalks sauteed in butter. I then served over rice. The whole family loved it. "
"These pasta, shrimps and no-cooked tomatoes are a winner. The sauce is easy to make and I would prepare them in advance. So the different flavors are blended well. The use of full riped fresh tomatoes instead of canned tomatoes was the only change I made. Fresh tomatoes are great with their sweet flavor. But the combination of paprika, cumin and ginger makes the sauce so special. I have had this with a dry white wine, which brings up the flavors of the shrimps. This is a fresh and light summer dish. It reminded me of my visit in Rome - sitting in a wonderful small restaurant having a light pasta dish and seafood. Try it, love it."
"Great recipe. We made the Penne with Mozzarella and Spicy Tomato Sauce Variation and it was very good! The combination of spices gives a great taste to the sauce. We thought the spices complemented it well. We love this recipe and are going to try the vegetable variation this week."
"This dish was relatively very easy to make. The only thing I added to the recipe was chopped green onion that I sprinkled on top of the dish. I did not care for the taste of the sauce as is in the recipe."