Gamberetto Fra Diavolo (The Devil’s Brother’s Shrimp)

1. In a large, covered sauce pot over high heat, bring a large amount of salted water to a rapid boil. Add pasta and cook until al dente.
2. While the spaghetti is cooking, heat the olive oil in a 12-inch sauté pan until hot. Add onion and cook, covered, 5 minutes or until tender and golden, stirring often. Add garlic, basil, oregano, and crushed red pepper; cook 1 minute.
3. Place whole tomatoes into an appropriately-sized bowl and crush by hand to desired texture. Add the tomatoes and their juice and ½ teaspoon salt to the pan. Bring the mixture to a boil over medium-high heat. Reduce heat to medium, add the parsley and red wine and cook, covered, for an additional 5 minutes.
4. Stir in the shrimp and cook, covered, 5 more minutes or until shrimp are opaque. Taste the sauce and correct seasoning with additional red pepper, and salt and black pepper to taste.
5. Drain pasta and add the drained spaghetti to the sauté pan and toss well to thoroughly combine the sauce and the shrimp. Either transfer to 6 separate serving dishes, sprinkling each dish with parsley to dress, or transfer to a large pasta bowl to serve family style.
6. Serve accompanied by crusty Italian bread.