Crab Pasta Al Diavolo

Ingredients:
• ¾ pounds pasta
• 1 teaspoon 0live oil (to slick the skillet)
• 1 small white onion, finely chopped, or about ½ cup
• 1 fired broiled red bell pepper, roughly chopped; see technique below or ½ red peppers marinated
• in olive oil (store-bought)
• 2 teaspoons minced roasted garlic
• ¼ teaspoons red pepper flakes
• 1 tablespoon roughly chopped fresh parsley
• ¼ teaspoon sea salt
• 28 ounces diced tomatoes and the liquid
• 1 pound backfin crabmeat, picked through for shells
• lemon wedges for garnish
• 1 fresh rosemary sprig, leaves finely chopped
• ½ cup finely grated Parmesan cheese

Preparation Instructions:

Fill a large pasta pot with cold water (about ¾ of the way full) and place the pot over high heat. When the water comes to a boil, add the salt and pasta, pushing it under the water as it softens. Stir the pasta to ensure it does not stick, and follow the packaging instructions for cooking time; spaghetti usually takes about 7 to 10 minutes. When the pasta is finished cooking, drain it well.
Meanwhile prepare the Al Diavolo sauce. In a well-seasoned sauce pot over medium low heat, add in the onions and broiled red pepper and sauté for 7 minutes, stirring occasionally to ensure they do not burn. Add in the garlic, red pepper flakes, parsley, salt, and tomatoes. Reduce the heat to medium low and cook the sauce for 15 minutes, stirring occasionally to make sure the sauce does not stick. Add in the crabmeat and pasta and reduce the heat to low and cook for another 4 minutes. Gently toss everything together until it is well combined.
Transfer the Pasta Al Diavolo directly from the pot onto four warmed plates along with the lemon for garnish; make sure to drizzle each plate with liquid from the bottom of the Wok. Sprinkle the pasta with the rosemary and the Parmesan Cheese and serve immediately. Makes 4 servings.
Fired broiled red bell pepper
1 red bell pepper, cut in half, cored and seeds removed
Place an oven rack 3-inches away from the broiler and turn on the broiler. Lay the red pepper skin side up on a sheet pan and place it into the oven. Broil the skin until it burns. Make sure you have the ventilation on, in case it smokes. Remove the pepper from the oven and place a piece of foil over it for 5 minutes. This makes the skin easier to remove. Peel the pepper skin off. It is ready to use.

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