Pasta with lobster and spicy tomato sauce
2 medium, chopped
4 medium clove(s), chopped
28 oz, canned, cut up
1 medium, seeded and chopped
crushed red pepper flakes
¼ tsp, coarsely ground
uncooked lobster meat
1½ pound(s), lobster tails, meat removed and cut into 1⁄2-inch pieces
¼ 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.