Pennette with Crab is a tasty Italian first course. The crab meat is combined with cream to create a delicious, velvety sauce. The onions and cognac add an extra touch of flavor. Perfect to enjoy in any season!
Peel the onions and cut them into very thin rings, then place them in a saucepan with the oil and let them wilt for about 10 minutes over very low heat, stirring often
Add the cream and cognac and after a few minutes the crab meat, drained from the preserving liquid and broken into pieces
Let it flavor for a few minutes, then add the bay leaf and chervil
Season with salt and pepper and cook for another 10 minutes
Meanwhile, cook the pennette in plenty of boiling salted water
Drain the pasta al dente, transfer it to a serving dish and season it with the crab sauce
Sprinkle lightly with pepper and serve immediately
Pan
Wooden Spoon
Italia
| Energy (kcal) | 246.66 |
| Carbohydrates (g) | 37.99 |
| of which Sugars (g) | 2.32 |
| Fat (g) | 5.23 |
| of which Saturates (g) | 2.79 |
| Protein (g) | 11.66 |
| Fiber (g) | 1.43 |
| Sale (g) | 0.25 |
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