Pasta with Lobster and Spicy Tomato Sauce
- Total Time
Lobster is traditionally served on Christmas Eve in Italy — a delicious custom that's certainly worth adopting on our shores!
olive oil1 Tbsp
uncooked onion(s)2 medium, chopped
garlic clove(s)4 clove(s), medium, chopped
plum tomato(es)28 oz, canned, cut up
yellow pepper(s)1 medium, seeded and chopped
white wine⅓ cup(s)
crushed red pepper flakes½ tsp
table salt¼ tsp
black pepper¼ tsp, coarsely ground
uncooked fusilli¾ pound(s)
uncooked lobster meat1 ½ pound(s), lobster tails, meat removed and cut into 1⁄2-inch pieces
basil¼ cup(s), fresh, chopped
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and garlic; cook, stirring occasionally, until golden, 7 – 10 minutes.
- Add the tomatoes, bell pepper, wine, crushed red pepper, salt, and pepper; bring to a boil. Reduce the heat and simmer until the flavors are blended and the sauce is slightly thickened, about 20 minutes.
- Meanwhile, cook the fusilli according to package directions; drain and keep warm in a large bowl. Add the lobster to the sauce and simmer until just opaque in the center, about 5 minutes. Toss the lobster sauce with the fusilli and sprinkle with the basil.