Lisa's Cappellini With Rose Sauce and Crab Recipe
2 tablespoon olive oil
1 large shallot, finely chopped
5 cloves of garlic, minced
1 pound Jumbo Lump Crab, divided
1 28-ounce can whole peeled tomatoes, crushed
3 tablespoons basil, chopped
1/4 to 1/2 cup heavy cream
1 pound Cappellini pasta, cooked
Grated parmesan cheese for garnish
Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic and cook until soft, about 1 to 2 minutes. Add half of the crab meat and stir. Add the tomatoes and basil. Let simmer 2 to 3 minutes. Using an immersion blender (or standing blender) pulverize the mixture.
Stir in heavy cream to desired creaminess. Cook for an additional minute. Stir in the remaining crab and cook to heat through, 1 to 2 minutes.
Serve crab sauce over the Cappellini pasta and sprinkle with Parmesan cheese.