Sometimes the name or history of a dish creates enough of appeal to turn something simple into something very special. This pasta sauce, named for the Italian "Ladies of the Night" is as robust and forward as it's namesake. All of the ingredients are precooked, frozen or bottled, making the sauce preparation an assembly process. All you need is a green salad to complete the meal It is best to use fresh pasta, as it cooks quickly and "holds"well. You can cook the pasta ahead of time and reheat it by putting it in a collander and pouring boiling water over the top.
Bring about 10 cups salted water to a boil over medium heat. Add the pasta and cook until just tender. If using fresh pasta it will cook quickly. Drain pasta in a collander and toss with enough olive oil to prevent sticking. Cover and leave at room temperature until ready to serve. Have a pan of boiling water ready when you plan to serve the dish.
About 20 minutes before you plan to assemble the dish, place shrimp in a collander and run cold water over the shrimp, tossing several times to quickly thaw. (Slow thawing or thawing in the refrigerator, will make them "fishy"). Remove tails.
In a large saucepan heat all the sauce ingredients over medium high heat. Reduce the heat to a simmer and add the shrimp. Simmer a few minutes or until the shrimp are hot.
Pour boiling water over the pasta to reheat , drain and divide between 6 pasta bowls. Spoon sauce and shrimp over the pasta, garnish with some minced parsley and serve immediately.