#ragout

Frying Italian parsley and garlic in olive oil is common cooking method in the Emilia-Romagna region of Italy and it invigorates your pasta sauce with an additional layer of unexpected flavor.

Spaghetti with Shrimp Ragout

Ingredients
1 box Barilla Spaghetti
4 tbs extra-virgin olive oil
1 clove, minced garlic
3 tbs parsley, chopped
1 lb shrimp tails, cleaned and chopped
½ cup dry wine
5 cans San Marzano tomatoes, peeled and chopped
TT salt and pepper

Instructions
1. In a sauce pan, sauté garlic and 2 tbsp. parsley in 3 tbsp of extra-virgin olive oil.
2. Next, add shrimp tails and sauté for two minutes.
3. Deglaze the pan with white wine until reduced to half. Stir in San Marzano tomatoes, salt and pepper and bring to boil. Simmer for five minutes.
4. Meanwhile, bring one large pot of water to a boil and cook pasta according to package directions. Cook until pasta is al dente.
5. Drain pasta, reserving some cooking liquid.
6. Combine sauce with pasta and finish cooking over high heat. Add pasta water as needed.
7. Finish with 2 tbsp. of extra-virgin olive oil and some fresh parsley before serving 

Recipe and Photo Credit: Lorenzo Boni