This recipe has been adapted from from Martha Stewart's One-Pan Pasta. The linguine in the original recipe has been swapped for bucatini, which soaks up lots of wonderful sauce. I also swapped water for chicken broth to add flavor, but make sure to reduce the added salt accordingly. Finally, the addition of shrimp makes this pasta a real treat! —Elizabeth Hiatt
What You'll Need
Small yellow onion
Low-sodium chicken broth
Red pepper flakes
Salt & pepper to taste
Finely chop the garlic and onion, then sauté in butter for about 5 minutes.
Halve the tomatoes, then add to the sautéed garlic and onions.
Add the chicken broth and red pepper flakes to the pan, then season with salt and pepper. Bring to a low boil.
Add the bucatini pasta, submerge in the sauce, and boil for 5 minutes.
Add the shrimp, and continue boiling until the pasta is al dente, about 3 minutes.