Shrimp Fra Diavolo With Penne Rigate

6 lbs. Barilla® Penne
6 whole finely chopped onions
6 cups dry white wine
1 Tbsp. dried oregano
2 Tbsp. pepper
2 Tbsp. chili flakes
1 1/2 cups chopped fresh basil
18 oz. extra-virgin olive oil
168 oz. canned diced tomatoes
18 cloves minced garlic
2 Tbsp. salt
6 lbs. peeled, deveined large shrimp
1 1/2 cups chopped fresh parsley
2.5 lbs. sweet peas

1. Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

2. For the tomato sauce: Heat 9 oz. of the oil in a sauce pot. Add the onion and saute until translucent. Add the tomatoes and juices, wine, garlic, and oregano. Simmer until the sauce thickens. Season with salt and pepper. Remove from the heat and cool in batches. Refrigerate.

3. For each serving, to order: Heat 2 tsp oil in a saute pan and add 4 oz. shrimp. Season with salt, pepper, and 1/4 tsp chili flakes. Saute until just cooked through.

4. Reheat 2 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to a pan with about 3/4 cup sauce. Add the cooked shrimp, 1 Tbsp. parsley, and 1 Tbsp. basil. Toss and plate.