1 (1-ounce) slice white bread $
1 (4-ounce) package log-shaped goat cheese
1 tablespoon olive oil $
1 cup coarsely chopped onion $
2 garlic cloves, minced
2 1/2 cups chopped seeded peeled plum tomatoes (about 1 1/2 pounds)
1/4 cup water
1 1/2 teaspoons sugar
3/4 teaspoon crushed red pepper
1/2 pound medium shrimp, peeled and deveined $
1/2 teaspoon salt
6 cups hot cooked linguine (about 12 ounces uncooked pasta)
1/2 cup thinly sliced fresh basil
Basil sprigs (optional)

1 (1-ounce) slice white bread $ 1 (4-ounce) package log-shaped goat cheese 1 tablespoon olive oil $ 1 cup coarsely chopped onion $ 2 garlic cloves, minced 2 1/2 cups chopped seeded peeled plum tomatoes (about 1 1/2 pounds) 1/4 cup water 1 1/2 teaspoons sugar 3/4 teaspoon crushed red pepper 1/2 pound medium shrimp, peeled and deveined $ 1/2 teaspoon salt 6 cup s hot cooked linguine (about 12 ounces uncooked pasta) 1/2 cup thinly sliced fresh basil

Preheat oven to 400°.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Sprinkle breadcrumbs on a baking sheet; bake at 400° for 2 1/2 minutes or until golden brown. Transfer to a shallow plate; cool completely. Slice goat cheese crosswise into 4 rounds. Press both sides of each round into breadcrumbs. Arrange in a single layer on a baking sheet; chill.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in tomato, water, sugar, and pepper; cook 15 minutes, stirring occasionally. Add shrimp and salt; cook 4 minutes or until shrimp are done. Remove from heat. Cover; keep warm.

Bake cheese rounds at 400° for 10 minutes or until soft but still holding their shape.

Add pasta and 1/2 cup basil to tomato mixture; toss to combine. Divide pasta mixture evenly among 4 bowls; top each serving with 1 goat cheese round. Garnish with basil sprigs, if desired.