Pasta With Crab, Tomato, and Chiles
A simple yet elegant crab pasta dish featuring sweetness from crab, a kick from red pepper, and a rich, comforting sauce.
Ingredients
For the sauce
- 2 tbsp unsalted butter
- 3 tbsp extra virgin olive oil, divided
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 28 oz whole peeled tomatoes, drained and broken up
- 1/3 cup heavy cream
- 1/4 cup chicken broth
- to taste Salt
- to taste Black pepper
For toppings
- 2 slices rustic bread or 1 English muffin, torn
- 2 tbsp fresh chives, minced
- 2 tbsp fresh parsley, minced
- 1 small red chili, thinly sliced
Pasta and crab
- 1 lb spaghetti or fettuccine
- 1 lb lump crab meat
Instructions
Preparation
- Heat the unsalted butter and 2 tablespoons of olive oil in a saucepan over medium heat.
- Add minced garlic and red pepper flakes; cook for about a minute until fragrant.
- Stir in the broken-up tomatoes and heavy cream, then bring to a boil.
- Reduce heat and let simmer for about 10 minutes until thickened.
- Add chicken broth and simmer for another 4 minutes. Adjust seasoning with salt and black pepper.
- Blend about 2 cups of the sauce until smooth, return to the pan.
Pasta
- In a large pot of salted boiling water, cook pasta until just tender, reserving 1 cup of pasta water before draining.
- Add pasta to sauce along with crab meat and sliced red chili; toss to combine.
- Adjust sauce thickness using reserved pasta water as needed.
Topping
- In a separate pan, combine torn bread with remaining tablespoon of olive oil and cook until golden and crisp.
- Season with salt, pepper, parsley, and chives before setting aside.
- Serve pasta topped with crispy breadcrumbs and a sprinkle of chives or parsley.
Notes
Use high-quality crab meat for best results. Feel free to experiment with pasta types and adjust heat levels.