You need cooking time to reduce (concentrate) the sauce for stronger flavor.

• 3 TBSP olive oil
• 1 medium onion, finely chopped (about 2/3 cup)
• 1 medium carrot, finely chopped (2/3 cup)
• 1 stalk celery, finely chopped (2/3 cup)
• 1 clove garlic, minced or through a garlic press
• 3 TBSP chopped parsley for garnish when serving (optional)
• 1/2 cup dry red or white wine (make sure it tastes OK)
• 1 can (28 ounce) stewed plum tomatoes
• 3 TBSP tomato paste or 1 small can (8 ounces) tomato sauce
• 1/2 teaspoon dried thyme or oregano
• 1/2 teaspoon crushed, hot red pepper, or to taste
• salt and freshly ground pepper to taste (I usually start with 1/2 tsp salt and add if necessary)
• 1 pound medium cleaned, cooked shrimp
• 1 pound pasta - farfalle (butterflies - pictured), penne work well but good with spaghetti, too

Deep frying pan; pasta pot; pot or pan if cooking shrimp

IN deep frying pan on medium heat, gently sauté the chopped onions, celery, carrots, garlic and hot pepper in the olive oil until soft and transparent but not browned, about ten minutes.

ADD the wine. Cook, stirring occasionally, until reduced, about 5 minutes.

ADD tomatoes and tomato paste; cook, uncovered, on medium heat until reduced, about 30 minutes.

COOK the pasta.

IF shrimp are not cooked, boil or sauté until cooked (pat dry with paper towel before sautéeing).

ADD the cooked shrimp to the sauce, stir well.

POUR sauce over drained, hot pasta, mix well and serve.