Fusilli Bucati With Soft Shell Crabs, Hot Peppers And Escarole Recipe

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1112
FAT
151%
CHOL
132%
SOD
114%

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Ingredients for 4 servings

BASIC TOMATO SAUCE

2 cups finely chopped escarole

6 Anaheim peppers, cored, seeded and julienned

6 tablespoons virgin olive oil

2 28-ounce cans of tomatoes, crushed and mixed well with their juices

Recipe courtesy of Mario Batali

4 cloves garlic, thinly sliced

1 cup white wine

1 pound Fusilli Bucati pasta

4 tablespoons fresh thyme (or 2 tablespoons dried)

4 red jalapenos, cored, seeded and julienned

3 ounces virgin olive oil

1/2 medium carrot, finely shredded

1 Spanish onion, cut into 1/4-inch dice

Salt, to taste

1 medium red onion, thinly sliced

1 cup Basic Tomato Sauce, recipe follows

6 soft shell crabs

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