Pennette with Crab are a tasty first course of Italian origin. The crab meat combines with the cream to create a delicious, enveloping sauce. The onions and Cognac add an extra touch of flavor. Perfect to enjoy in every season!
Peel the onions and cut them into very thin rings, then put them in a saucepan with the oil and let them soften for about 10 minutes over very low heat, stirring often
Add the cream and the Cognac and after a few minutes add the crab meat, drained of its preserving liquid and broken into pieces
Let the flavors meld for a few minutes, then add the bay leaf and chervil
Season with salt and pepper and cook for another 10 minutes
Meanwhile, boil the pennette in plenty of salted boiling water
Drain the pasta al dente, transfer it to the serving dish and dress it with the crab sauce
Lightly sprinkle with pepper and serve immediately
Pan
Wooden spoon
Italy
| 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 |
