Crab in Vodka Sauce

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

When I was growing up, there was an Italian restaurant around the corner from my house that made the best penne a la vodka that I’ve had to date. Unfortunately, the restaurant closed down a few years ago and I haven’t had vodka sauce that holds a candle since. In an attempt to cure my hankering, I created my own, semi-healthier version of the vodka sauce, but accompanied with vegetable farfalle and crab meat.

What you’ll need:
2 tsp margarine
1 shallot, diced
2 gloves garlic, chopped
2 tbsp citrus vodka
3 campari tomatoes, chopped
3 grape tomatoes, chopped
3 tbsp half and half
2 tbsp almond milk
Olive oil
1 cup vegetable farfalle
4 oz crab meat
Juice of 1/4 lemon
Black pepper

Directions:
Melt the margarine in a saucepan on medium heat and stir in the shallot and garlic. Add the tomatoes and break them up with the back of a large spoon.

Let this cook down for a few minutes and begin boiling the pasta in a separate pot.

Drain the crab meat, pat it dry, and set it aside.

Once the pasta begins to boil, pour the half and half, almond milk, and vodka into the saucepan. When the pasta is cooked al dente, add a bit of olive oil to the saucepan and stir in the pasta. Add the crab meat and lemon juice. Stir and add black pepper to taste before serving.

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