Penne Romanoff with lobster and gluten-free pasta
PREPARATION 15 minutes
COOKING 20 minutes
SERVING 4
1 package (500 g) PENNE GRANORO GLUTEN FREE #GF477 pasta, cooked al dente
INGREDIENTS
- 30 ml (2 tbsp.) olive oil
- 2 minced garlic cloves
- 1 French shallot, finely chopped
- 60 ml (1/4 cup) white wine
- 500 ml (2 cups) tomato sauce
- 5-6 basil leaves
- 5 ml (1 tsp) salt
- 5 ml (1 tsp.) maple syrup
- 3 ml (1/2 tsp) ground black pepper
- 5 ml (1 tsp) crushed peppers
- 375 ml (1 ½ cups) 35% cream
- 80 ml (1/2 cup) grated fresh pecorino or parmesan cheese
- 60 ml (1/4 cup) chopped chives
- 80 ml (1/3 cup) vodka
- 1 pound (500 g) coarsely chopped lobster meat
- 30-45 ml (2-3 tbsp) Savoureuse olive oil
PREPARATION
- In a pot, heat the oil. Sweat the garlic and shallot for 1 minute. Deglaze with white wine until fully evaporated.
- Add tomato sauce and basil. Season with salt, maple syrup and pepper.
- Bring to a boil. Cook gently for 5 minutes (or until desired texture).
- Add the cream. Reduce slightly or until creamy and smooth.
- Add the cooked al dente pasta. Mix well. Remove from heat. Add the grated cheese and half the chives. Mix until the cheese is melted.
- Heat the vodka (30 seconds in the microwave). Flambé and pour over the pasta.
- Mix well to infuse the sauce and pasta with vodka.
- Mix the lobster meat, the Savoureuse olive oil and the rest of the chives together.
- Serve the pasta in deep bowls. Garnish with lobster meat and grated cheese.
Leave a comment