Lobster Penne all’Arrabbiata Recipe

This Lobster Penne all’Arrabbiata brings some spice into your life with Calabrian chiles added to a traditional red sauce with heat that builds throughout your meal—and just enough burrata to keep you going back for another bite.

PREP TIME

15 mins

COOK TIME

30 mins

SERVINGS

4

Ingredients

  • 3 Tbsp olive oil
  • 1/2 medium yellow onion, diced
  • 1/2 head garlic
  • 1 Tbsp Calabrian chiles
  • 2 Tbsp tomato paste
  • 1 tsp dried oregano
  • 28 oz can San Marzano tomatoes
  • Salt, to taste
  • Pepper, to taste
  • 1 lb Phillips Lobster Claw & Knuckle
  • ~1/2 lb penne pasta
  • 1/4 cup reserved pasta water

  • Freshly grated Parmesan, for garnish
  • Freshly torn basil leaves, for garnish
  • 2 burrata balls, each torn in half (1 half of a burrata ball = 1 serving)

Lobster Arrabbiata - Vertical 1 WEB

COOKING INSTRUCTIONS:
Lobster Penne all’Arrabbiata

  1. Bring a medium pot of salted water to boil. Cook pasta according to package instructions. Reserve 1/4 cup pasta water. Drain pot and set aside. Lightly toss pasta in oil to keep from sticking.
  2. While waiting for pasta to cook: In a large pan over medium heat, add oil then sauté onion for ~5 mins. Add garlic and chiles then sauté until fragrant, about 1 min. Stir in tomato paste and oregano. Cook for another minute or so. Stir in San Marzano tomatoes then salt and pepper. Bring to simmer and continue simmering for about 15 mins, or until sauce flavors are well-integrated.
  3. Stir in pasta water then lobster and cook for 1-2 mins or until lobster is heated through. Stir in pasta and heat through. Serve immediately garnished with Parmesan, basil, and burrata.

PAIRINGS:
Lobster Penne all’Arrabbiata

Sangiovese

Nero d'Avola

American IPA

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