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BUCATINI WITH CRAB SAUCE




Source of Recipe


Rocco Dispirito


List of Ingredients




1 teaspoon crushed red pepper
5 hard-shell blue crabs, cleaned
1 sweet yellow onion, diced
3 cloves garlic, chopped fine
1/2 cup extra virgin olive oil
1 glass dry white wine
2 cans whole peeled tomato
1 can tomato puree
1 tablespoon salt, or to taste
1/2 bunch parsley, chopped
1 pound bucatini



Recipe



Sweat the onion and olive oil in a stockpot until translucent. Add the garlic and sauté for 2-3 minutes. Add the crabs, cover, cook for 15-20 minutes, stirring occasionally. Add the wine. Bring the liquid to a low simmer and cook for 10 minutes. Add the peeled tomato and tomato puree, simmer for about an hour.

Season with salt and crushed red pepper to taste. Remove whole crabs and large pieces. Mill the sauce to remove smaller pieces of shell.

Boil the pasta in plenty of salty water and drain, retaining about a cup of pasta water. Toss the pasta with the sauce, adding a splash of water if it seems thick. Sprinkle parsley on top and serve.

Serves 4.