Pappardelle with Spicy Seafood Tomato Sauce

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It’s been a while since I’ve written in this space, but I have good reason for the delay.

Life has gotten a touch more busy with a promotion at the day job and some fun side projects I’m working on.

Naturally, as seems to unfortunately happen too often, this all took me away from the kitchen more than I imagined and made less time for writing up recipes and other creative culinary endeavors.

But, over the last week, as the dust of the epic balancing storm settles, I’ve managed to find my way back into the kitchen and onto this lovely blog space of mine.

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And what better time to hit that restart button then spring, right?

The bright flowers finding their way up through the previously snowy, cold ground give off this feeling of refresh. So, in the spirit of renewal and celebration, I bring you a delicious spicy seafood tomato sauce over pappardelle, one of my favorite pastas.

Cheers to promotions, spring and colorful flowers.

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Pappardelle with Spicy Seafood Tomato Sauce

1 tablespoon olive oil

4 cloves garlic, chopped

1/3 cup dry red wine

1 1/2 cups canned, crushed tomatoes

1 teaspoon salt

1 pound calamari, baby scallops and shrimp (I used Trader Joe’s frozen mixed seafood)

1/2 pound pappardelle

1/2 cup fresh basil, chopped

red pepper flakes

Heat the oil in a large saucepan over low-medium heat. Add in the garlic and cook for one minute, stirring. Add in the wine and cook another minute. Add in the tomatoes and salt, stirring and bring to a simmer.

Add in the mixed seafood, stirring and put heat to simmer and cover, cooking for about 20 minutes.

In another large pot, of boiling water, cook the pappardelle until almost cooked. Drain the pasta and then add some olive oil into the large pot, and return the pasta to the pot and toss around (so that it doesn’t stick to the pot).

Add the basil and a couple shakes of red pepper flakes (adjust to your liking of spice) to the seafood sauce mixture in the other pot, and stir, cooking for another minute. Add the cooked pasta to the sauce, simmer another 2 minutes and then serve.

(adapted from Food and Wine Magazine)

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