Tuesday 15 April 2014

Penne with Crab in a Vodka-Tomato Sauce

This is a quick and light pasta for a nice spring day.  I'm sorry, what was that forecast?  Snow later today?  Better double up on the red pepper flakes, vodka and cream and heat up that metabolism for some extra warmth!

8 oz dry penne pasta
1 onion, diced
2 cloves garlic, chopped
2 cups canned whole tomato
1 red pepper, roasted and chopped
3/4 tsp crushed red pepper flakes
3 Tbsp parsley, chopped
6 oz cooked crab meat
3 Tbsp vodka
3 Tbsp heavy cream
Parmesan cheese

Cook penne in boiling, salted water.

Add 1 Tbsp each butter and olive oil to a heated saute pan.  Add onions and garlic and saute until softened.  Add in tomatoes and cook about 20 minutes until the tomatoes begin to break down and the liquid is cooked away.  Add the chopped roasted pepper, red pepper flakes and chopped parsley; cook another few minutes.  

Add crab, vodka and cream.  Cook just a few minutes until heated through.  Add cooked pasta and toss to coat.

Garnish with parsley and serve with thin slices of parmesan cheese.

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