If you like the SpIcE then you will LoVe "Spicy Shrimp and Penne with Puttanesca Sauce!"Perfect meal to clear the sinuses... seriously.

Okay,

1 lb. penna pasta
1/4 C extra-virgin olive oil
8 Garlic cloves, finely chopped - No Kissing Tonight! :-/
3 TSP crushed red pepper flakes
1/2 C cracked, pitter, black olives
4 TBSP capers, drained and coarsely chopped
1 14 oz can crushed tomatoes
1 14 oz can diced tomatoes
1 pound peeled and deveined shrimp, tails removed
2 handfuls chopped fresh parsley

Cook the pasta according to directions on the box.
Heat a large skillet over medium heat. Add the extra-virgin olive oil, garlic, and crushed red pepper flakes. Add the olives, capers and tomatoes. Now I couldn't find a 14 oz can of crushed tomatoes, so I bought a 28 oz can of diced tomatoes and put half through the food processor, in case you happen to run into this problem. Bring the sauce to a bubble and add the shrimp. I bought cooked shrimp so I just through them in, stirred them into the bubbling sauce and then turned off the burner and let it all sit together for about 5-10 minutes to allow the shrimp to marinate a little and pick up the sauce.  Once the pasta is done add it to the shrimp marinade as well as the parsley.

Serve and enjoy.

This meal is also from the Rachel Ray 365: No Repeats book. It is a great meal with a kick. The spice really took Barton and I by surprise but it was very enjoyable. It served as a great comforting, winter meal. If I were to add anything to it, it would have been a class of Zinfandel and a piece of crusty baguette.