Garibaldi-Style Penne

Ingredients

Place the chopped shallot in a large skillet with a drizzle of olive oil. Add a splash of water and stew gently over low heat until softened.
Add the tomato purée and chili peppers, season with salt, and allow the sauce to simmer gently so the flavors meld together.
Add the shrimp to the sauce and cook gently until just tender.
Stir well to bring the sauce together. Add the drained, al dente pasta directly to the skillet, toss gently over the heat to coat evenly, and serve garnished with fresh chopped parsley and black pepper.