Penne with Tomato-Shrimp Sauce

This week I made Penne with Tomato-Shrimp Sauce (pg. 528-529) from Mark Bittman's How to Cook Everything.

The recipe called for:

• 3 Tbsp extra virgin olive oil
• 1 small dried hot chile or hot red pepper flakes, to taste
• 2 cloves garlic, lightly crushed
• 2 cups chopped fresh tomatoe, seeded ( or drained canned)
• 1 tsp minced fresh rosemary or 1/2 teaspoon dried rosemary
• Freshly ground black pepper
• 1 pound penne or other cut pasta
• 3/4 to 1 pound large (21-30) shrimp, pealed, cup if if very large
• 1/2 cup chopped fresh parsley leaves

I brought a large pot of water to a boil and salted it. I used spiral pasta, because I didn't have penne pasta. I then put oil in a large skillet. When the oil was hot I added chile powder, because I didn't have a hot chile or hot red pepper flakes. I thought this would be okay because the chile was only used for taste and would be discarded anyway. I also added the crushed garlic. The garlic was also only used for taste, so when it was brown I removed it and discarded it. 

I then drained the canned tomatoes and added them to the skillet. I used the tomatoes we canned in lab! After a while I added the rosemary, salt, and pepper. I then stirred the shrimp into the sauce and cooked it for another few minutes. I didn't have parsley, so I omitted it from the recipe. During this time, the pasta was cooking. The pasta was drained by the time the sauce was done. 

I served the dish to my dad and he loved it. He said. I did an A+ job. My mom said I should make the dish again.