Use a Spanish chorizo for this chunky sauce, or better yet, a Portuguese chouriso. Andouille or kielbasa is a fine option; their smokiness marries well with the sweet shrimp.
- Yield: 4 servings
- 1 pound medium shrimp, shelled
- Coarse salt and freshly ground black pepper
- 4 to 5 tablespoons olive oil
- 1/4 pound chorizo or andouille sausage, chopped coarse
- 1 garlic clove, minced
- 2 large ripe tomatoes (about 1 1/4 lb), seeded and chopped
- Crushed red pepper
- 1 pound linguine
- 1/3 cup chopped fresh flat-leaf parsley and chives
- Bring a large pot of water to a boil. Season the shrimp with salt and pepper.
- Meanwhile, heat 3 tablespoons oil in a large skillet over medium-high heat until it shimmers. Add the sausage and cook for a couple of minutes, until it smells fragrant and just starts to brown. Stir in the garlic, cooking for 30 seconds or so, until it’s fragrant. Add the tomatoes, salt and pepper to taste, and a big pinch of red pepper. Cook for about 2 minutes, until the tomatoes release their juices. Turn down the heat and let the sauce simmer actively while you cook the pasta.
- Salt the boiling water well and add the linguine. Cook until just shy of al dente. About 2 minutes before the pasta is done, bury the shrimp in the sauce. Crank the heat up to high.
- Scoop out about a cup of the pasta water, then drain the pasta. Stir the sauce, and pour in the pasta. Still over high heat, toss the pasta in the sauce, adding pasta water as you need it, for 30 seconds to a minute. Drizzle in 1 to 2 tablespoons oil and toss in the herbs.
- Serve right away.
Beverage pairing: Chateau Pradeaux Bandol Rosé, France. Shrimp with sausage and black pepper is a combination that just screams for rosé, particularly a classic one like this from the South of France, which combines bright berry fruit with brambly herbs.