Why This Spicy Italian Sauce Will Be Your New Go-To

INGREDIENTS
½ cup extra virgin olive oil

4 garlic cloves

2 small hot red peppers or 2
tablespoons hot pepper paste

3 1¼ pound lobsters, cleaned and separated (claws, body, and tail)

½ cup fresh parsley, chopped

2 28-ounce cans Italian whole
peeled tomatoes

½ teaspoon sea salt

1 pound pasta (linguine, spaghetti, or fettuccine)

METHOD
In a 6-quart sauté pot, sauté oil, garlic, and hot pepper for about 1 minute. Remove the garlic and pepper and add the lobsters to the pot. Immediately add the parsley and the removed garlic and pepper back to the pot. (By doing so, you ensure the garlic and peppers do not burn at the bottom of the pot.)

Cook completely covered on low heat for about 20 minutes, shaking the pot occasionally to make sure the lobster does not stick to the bottom of the pot.

Using a vegetable mill, purée the tomatoes. Add puréed tomatoes to pot and continue to cook semi-covered on medium heat. Once the sauce begins to boil, reduce heat and continue cooking for about 40 minutes. Turn off heat and let sit for about 30 minutes.

When preparing to serve, reheat the sauce, crush the hot pepper with a fork, and remove the lobsters (to be served as a secondo piatto to the pasta). Remove and discard the garlic.

In a separate pot, bring water to a boil. Add pasta and cook according to directions on package. Drain well.

Return the drained pasta to the empty pot and ladle sauce into the pot. Mix well on medium-high until the sauce fully coats the pasta.

Serve immediately.