Hello!
Last night I decided to play the mad scientist role and make a new sauce. I had lump crabmeat in my house so I decided to go with a Crab Fra Diavolo. Dustin’s tastebuds were craving something spicy and we have to eat out of the house this week. His options for dinner were pasta…or pasta.
Now, when I make sauce, I make A LOT. So fair warning, this makes 7 (32 oz.) containers worth of freeze-able sauce, along with enough for dinner itself. I promise, it’s worth it to make that much. Aside from not wanting to waste one pound of lump crabmeat, the sauce itself was extremely delicious.
Ingredients:
- 8 (28 oz.) cans of Tuttorosso Crushed Tomatoes with Basil
- 2 cups White Wine
- Fresh Basil, 30 leaves
- 1 lb. Lump Crabmeat
- 1 large yellow onion, chopped
- 1 bulb of garlic, chopped
- 2 1/2 tablespoons of Salt
- 1 tablespoon of Pepper
- 2 teaspoons of Crushed Red Pepper
- 2 teaspoons of Dried Oregano
- 1 tablespoon of Parsley Flakes
- 3 tablespoons of Sugar
- Olive Oil, to coat the bottom of the pot
Directions:
- Chop onion and garlic. Set aside.
- Rinse and dry 30 or so Basil Leaves. Chop the leaves if you desire or leave whole. Set aside.
- In a large sauce pot, coat the bottom with Olive Oil and heat on medium heat.
- Once the oil is warm, add the onion.
- Sautee for 5 minutes or until translucent.
- Add Garlic to pot and lower the heat to low/medium to make sure the Garlic doesn’t burn.
- Sautee for 2 minutes.
- Add cans of sauce to the pot.
- Raise the heat back to medium and stir occasionally for 10 minutes.
- Add the basil to the pot and stir for 2 minutes.
- Add 2 cups of White Wine and stir for 5 minutes.
- Add 2 1/2 tablespoons of Kosher Salt. Stir into sauce.
- Add 1 tablespoon of ground Pepper. Stir into sauce.
- Add 3 tablespoons of Sugar. Stir into sauce.
- Add 1 tablespoon of Parsley Flakes. Stir into sauce.
- Add 2 teaspoons of Dried Oregano. Stir into sauce.
- Add 2 teaspoons of Crushed Red Pepper. Stir into sauce.
- Add 8tablespoons of Lump Crab into the sauce. *Save the rest for when the sauce will simmer.
- Gently, occasionally, stir the sauce for 30 minutes.
- Turn the heat to simmer and add remaining Lump Crab.
- Simmer the sauce for 45 minutes.
- Serve over pasta and enjoy!
Below please find the step-by-step process with photos.
- Chop onion and garlic. Set aside.
- Rinse and dry 30 or so Basil Leaves. Chop the leaves if you desire or leave whole. Set aside.
- In a large sauce pot, coat the bottom with Olive Oil and heat on medium heat.
- Once the oil is warm, add the onion.
- Sautee for 5 minutes or until translucent.
- Add Garlic to pot and lower the heat to low/medium to make sure the Garlic doesn’t burn.
- Sautee for 2 minutes.
- Add cans of sauce to the pot.
- Raise the heat back to medium and stir occasionally for 10 minutes.
- Add the basil to the pot and stir for 2 minutes.
- Add 2 cups of White Wine and stir for 5 minutes.
- Add 2 1/2 tablespoons of Kosher Salt. Stir into sauce.
- Add 1 tablespoon of ground Pepper. Stir into sauce.
- Add 3 tablespoons of Sugar. Stir into sauce.
- Add 1 tablespoon of Parsley Flakes. Stir into sauce.
- Add 2 teaspoons of Dried Oregano. Stir into sauce.
- Add 2 teaspoons of Crushed Red Pepper. Stir into sauce.
- Add 8tablespoons of Lump Crab into the sauce. *Save the rest for when the sauce will simmer.
- Gently, occasionally, stir the sauce for 30 minutes.
- Turn the heat to simmer and add remaining Lump Crab.
- Simmer the sauce for 45 minutes.
- Serve over pasta and enjoy!
