- 1 lb fresh jumbo lump crab meat
- 1/4 cup olive oil
- 1 1/2 cups finely chopped yellow onion
- 1 can concentrated crushed tomatoes (or 1 can Italian plum tomatoes - coarsely chopped)
- 2 tbsp fresh minced basil
- 1/2 tsp red pepper flakes
- 1/2 tsp sugar
- 1 lb spaghettini
- 2 tbsp minced parsley leaves (to garnish)
This Sicilian seafood sauce can be prepared up to to 4 hours before serving. Just cover the pan and reheat the sauce over very low heat while the pasta is cooking. If you’re a crab lover this sweet-tasting Italian sauce recipe with just a tingle of hotness is a definite favorite!
1 – Using your fingertips, pick over the crab meat to remove any bits of shells. Set the crab aside.
2 – In a large saute pan, heat 1/4 cup olive oil over medium heat. Add onion, turn heat to low and saute, stirring frequently, until soft but not brown, for about 5 minutes. Stir in the tomatoes, basil, salt, red pepper flakes and sugar. Increase heat to high and bring suace to a boil. Turn heat to low and cook sauce uncovered, stirring frequently, until slightly thickened, for about 20 minutes. Stir in the crab meat and continue to cook, stirring constantly, for about 5 minutes. Remove from heat.
3 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl and toss quickly. Mix half of the crab meat sauce with pasta and spoon the remaining sauce on top. Garnish with minced parsley and serve immediately.
Serves 6 to 8