Spicy Pepper and Crab Bucatini
St. Ours Crab Broth makes this dish rich in seafood flavor, with or without the lump crab!
Made with St. Ours Crab Broth, this recipe comes together in minutes and is perfect for a weeknight or weekend. Our Crab Broth is made with invasive European green crab harvested in Massachusetts waters. Native to Italy, green crabs are often transformed into stocks for rich pasta dishes.
Learn More About St. Ours Crab Broth in New York Times Magazine
Serves 4 | 20 Minutes
Spicy Pepper and Crab Bucatini with St. Ours Crab Broth
Ingredients
1 lb bucatini or long noodle pasta
2 Tbsp extra virgin olive oil
6 cloves garlic, sliced
1 medium red bell pepper, chopped small
½ cup water
1 (14 oz) can plum tomatoes, roughly chopped, or 2 cups fresh Roma tomato, diced
2 tsp crushed Calabrian chili peppers—more to taste
1 cup pasta water
2 envelopes St. Ours Crab Broth
1 lb lump crab
½ cup Pecorino Romano grated, plus more for serving
¼ cup basil, roughly chopped
Salt to taste
Instructions
Heat a large pot of water and keep warm to cook pasta
Heat olive oil in a large saucepan over medium heat. Add garlic and sauté 30 seconds, be careful not to burn the garlic
Add fresh peppers, stir to cover with oil, then cook for 2 minutes. Add ½ cup water and cover pot. Cook 8-10 minutes until the peppers are soft
While the peppers are cooking, bring the pasta water to a boil, add a generous amount of salt and cook the bucatini to just under al dente. Drain pasta reserving 1 cup of the pasta cooking water
Whisk 2 envelopes St. Ours Crab Broth into reserved pasta water and add to the pepper pot with tomatoes and Calabrian chili pepper. Bring sauce to a simmer and cook for 15 minutes, uncovered, until slightly reduced
Turn sauce up to medium. Add cooked bucatini and lump crab, tossing in the sauce until pasta is al dente
Remove pan from heat and add in Pecorino. Mix to incorporate cheese, stir in fresh basil, and serve with an additional sprinkle of cheese
