Paccheri al Sugo d'Aragosta (Paccheri with Lobster Sauce)
- 2 days ago
- 3 min read
Paccheri al Sugo d'Aragosta (Paccheri with Lobster Sauce)
Paccheri al Sugo d'Aragosta is a traditional Italian pasta dish from the southern regions, particularly Naples, where lobster is paired with a rich, flavorful tomato sauce to create a luxurious and comforting meal. The large paccheri pasta is ideal for soaking up the savory lobster sauce, making every bite an indulgent experience.
Ingredients (serves 2)
250g paccheri pasta
2 lobsters (about 500g each)
2 tablespoons olive oil
2 garlic cloves, minced
1 small onion, finely chopped
1/2 cup dry white wine
1 can (400g) crushed tomatoes
1/2 cup lobster stock (or fish stock)
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
Salt and freshly ground black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
2 tablespoons unsalted butter
Lemon wedges, for serving
Preparation:
Cook the Lobsters:
Bring a large pot of salted water to a boil.
Add the lobsters and cook for about 8-10 minutes, or until the shells turn bright red and the lobster meat is fully cooked.
Remove the lobsters from the water, set aside to cool slightly. Once cool enough to handle, crack the shells and remove the lobster meat. Chop the lobster meat into bite-sized pieces, reserving the shells. Set both the lobster meat and shells aside.
Cook the Paccheri:
Bring a large pot of salted water to a boil and cook the paccheri according to the package instructions, about 10-12 minutes, until al dente.
Once cooked, drain the pasta, reserving a little pasta water, and set it aside.
Make the Lobster Sauce:
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and garlic, sautéing for about 3-4 minutes until softened and fragrant.
Add the lobster shells to the pan and cook for another 2 minutes, allowing the shells to release their flavors.
Pour in the white wine and allow it to reduce for about 3 minutes.
Stir in the crushed tomatoes, lobster stock, and red pepper flakes (if using). Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to reduce slightly.
Finish the Sauce:
After the sauce has simmered, remove the lobster shells from the sauce.
Stir in the chopped lobster meat and butter, allowing the butter to melt into the sauce. Taste and season with salt and freshly ground black pepper.
Combine the Pasta and Sauce:
Add the cooked paccheri to the skillet with the lobster sauce, tossing gently to coat the pasta with the sauce. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up.
Serve:
Plate the paccheri, ensuring the lobster and sauce are evenly distributed.
Garnish with freshly chopped basil and parsley for a burst of color and freshness.
Serve immediately, with lemon wedges on the side for a touch of brightness.
Chef's Tip:
For an even richer flavor, you can add a splash of cream to the sauce just before serving, creating a velvety texture that complements the lobster. Alternatively, a drizzle of extra virgin olive oil on top will enhance the dish’s freshness.
Wine Pairing:
Falanghina: A bright, aromatic white wine from Campania that pairs wonderfully with the richness of the lobster sauce and the freshness of the basil and parsley.
Vermentino: A crisp white wine from Sardinia or Liguria that complements the sweetness of the lobster and the acidity of the tomatoes.
Pinot Grigio: A light and refreshing white wine with citrus notes that balances the richness of the lobster sauce and adds a clean finish to the dish.
By Master Chef Gianluca Deiana Abis
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