Rigatoni with Shrimp in Tomato and Feta Sauce - serves 6

1/2 cup finely chopped onion
1 garlic clove, minced
6 tbsp olive oil
1/2 cup dry white wine
Three 16-ounce cans plum tomatoes including the juice, chopped coarse
2 tbsp finely chopped fresh parsley leaves
1/2 tsp dried basil, crumbled
1/2 tsp dried orégano, crumbled
3/4 tsp salt
Dried hot red pepper flakes to taste if desired
1 1/2 pounds medium shrimp, shelled, deveined if desired, and rinsed
1 pound dried rigatoni or other tubular pasta
1/2 pound Feta, crumbled

In a kettle cook the onion and the garlic in the oil over moderately low heat, stirring occasionally, until they are softened.
Add the wine, and boil the mixture for 1 minute. Stir in the tomatoes with the juice, 1 tbsp of the parsley, the basil, the orégano, the salt, and the red pepper flakes and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened.
Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are just firm.
In a large kettle of boiling salted water cook the rigatoni until it is just al dente, drain it well, and stir it into the shrimp mixture. Stir in 5 ounces of the Feta and salt and pepper to taste, transfer the mixture to a lightly oiled 4-quart shallow glass baking dish, and sprinkle the top with the remaining 1 tbsp parsley and the remaining 2 ounces Feta.
Bake the pasta in the middle of a preheated 45°F. oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty.