Reginetti with Spicy Lobster Sauce
Whether you use freshly poached or tinned lobster, this recipe makes for an extra special meal that comes together in less than 30 minutes with just a few ingredients.
INGREDIENTS
MAKES FOUR SERVINGS
- 3 tablespoons butter or ghee
- 1/2 small shallot (or onion), finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 2 garlic cloves, finely chopped
- Crushed dried red chili, to taste
- 12 ounces Sfoglini Reginetti
- 14 ounces canned whole peeled San Marzano tomatoes
- 6 ounces lobster meat, tinned or fresh cooked
- Chopped fresh basil, for serving
- Grated Parmesan cheese, for serving
DIRECTIONS
Bring a large pot of heavily salted water to a boil.
Heat the butter in a large skillet over medium-low heat. As soon as the butter is melted, add the chopped shallot and a pinch of Kosher salt and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and the chili flakes, then cook, stirring occasionally, until garlic is very soft, about 3 minutes.
Add the Reginetti to the water, cooking it until just tender. Reserve 1 cup of the pasta water before straining.
While the pasta cooks, add the tomatoes to your skillet. Let the tomatoes reduce for approximately 5-10 minutes, stirring and breaking up the tomatoes as they cook.
Check the sauce’s consistency. Add in a bit of reserved pasta water, if you’d like to thin out the sauce.
Fold the lobster into the skillet, letting it warm up for a few minutes in the sauce. Add the cooked pasta and toss. Season with Kosher salt and black pepper to your liking.
Garnish with some fresh basil and grated Parmesan and serve. Enjoy!
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