Shopping Local from Home

Farmers Market Pick up and Delivery We have written about this subject before but can there ever be enough words written about the benefits of purchasing local and shopping at your neighborhood farmers markets, restaurants and family owned delis and grocery stores? With your support the demand has increased dramatically along with the number of producers. Today’s health concerns make us think twice about getting out of the house. It may not be our first choice but there are now several ways you can order and receive your favorites from the comfort of your home.

For over 5 years Pasta Rea has been producing family style meal packages and offering freshly made pastas and sauces all locally produced and distributed. For 24 years our local catering and parent company, Creations in Cuisine Catering has offered meal delivery and catering throughout the valley and surrounding towns. We are proud to be part of the support local movement and with the level of quality of our products and our unsurpassed customer service we are recognized  as one of the premier providers of meal delivery and catering services in Phoenix, Tucson, and northern Arizona. With that we wanted to share information on a growing trend, shopping local from home.

The Good Ol’ Days

Prior to COVID 19 your local Farmers Markets were not only a place to get great products, but it was also a social gathering of likeminded community members enjoying early morning social contact and conversations with friends, family, and vendors. If you were an early bird, you could be guaranteed the pick of the crop from your favorite produce stand and avoid disappointment if one if your favorite venders were to sellout. Even with a late morning arrival you could still find a hot, fresh brewed coffee or one of those delicious breakfast burritos or fresh pastries that are offered at almost every market we visit. It is also a great opportunity to spend time with your beloved pet.  Most markets are pet friendly and  are a great place for your pet to stretch its legs, (of course if the pavement isn’t too hot) and if they behaved maybe they could get a special treat from the pet friendly vendors. It is certainly a challenge now to be able to enjoy the things we have become accustomed to, but you can still shop local and continue your support.

Fresh & Local Products “Beet” the Competion

Before we tell you how and where you can get your Arizona favorites delivered market to door, lets talk about the benefits of fresh local produce beets the competitionshopping local. Items made locally obviously have less mileage to travel to get to your location. This helps to preserve the taste, quality, and freshness. You will mostly likely find fresher green beans, strawberries, and tomatoes then the ones sitting on a grocery store shelf and you will notice a huge difference in the taste. Hey, we all must purchase food, clothes, soaps, and at times splurge on a nice gift for yourself or a loved one so why not spend that money locally? Keeping the money “in the family” helps support the community and or local framers who may have a greater need then a large corporation. You may agree with me as I say that variety is the spice of life. You can easily find a new and creative spice blend at the market, but you also must be open to trying new food items with ethnic backgrounds you may have never heard of or tired before.

Feeding the family is easer too as the food vendors have recognized the need for meal delivery and catering and have created many different meal packages to feed 2, 4 or 6. Finding a handcrafted, one of a kind cutting board, piece of jewelry or art is not uncommon and could be the added bling you have been searching for. You are now probably real anxious to get to market but still concerned with the current health situation or may not have the time or resources to get there each week. Here are a few suggestions on how you can shop local from home.

 #Supportlocal #Shoplocal

Uptown Farmers Market / Gather Arizona ~ Offering curbside pick up and home delivery. Their vendor list keeps on growing so check back often to see who is new or to stay up on what your favorite vendor has on special. It is also important to know they have home delivery in refrigerated vehicles year-round so there will not be a concern about freshness or temperature control, perfect for meal delivery and catering orders. Markets hours vary by season, you can find current hours and other important information by visiting: https://uptownmarketaz.com/ Place a curbside pick up or delivery order easily online by visiting: https://gatherazexpress.com/

Humanity Hub ~ We are excited to see this come to not only the Phoenix area but Tucson as well. There are many high quality locally produced products and markets in Tucson and now conveniently we can experience both. Humanity Hub is scheduled to roll out in a few months but why wait, get on their list today, all the information you need can be found at: https://humanityhubnetwork.org/

Your Farm Foods ~ One of the first to offer online ordering and home delivery. Your Farm Foods works with a large variety of suppliers and sponsors educational events with information on healthy and nutritious food sources. This is a Chandler based business committed to providing locally grown food, farm to table, market to door with a focus on local products. Visit https://yourfarmfoods.com/to learn more!

With so many options, there is no reason not to take advantage of farm fresh locally produced goods in Phoenix.

Ways to support your community

Convenience From Your Home

Curbside Pickup Phoenix

Meal delivery and catering has taken on many forms in the last few years, but we have not seen the need increase in such volume as we

have since March of 2020. Restaurants, deli / grocery stores, local farmers market vendors and caterers are all offering some form of home meal delivery services. Here are a few options of what is available in and around your Arizona hometown and why supporting local not only helps benefit small business but may offer convenience and a healthy alternative when making your mealtime decision.

Restaurants are Still an Option

When ordering a meal from a restaurant you can mostly count on the fact that it will be fully cooked and packaged although some restaurants have set up an actual grocery store experience. These establishments have changed their model to offer whole or portioned proteins such as chicken, steaks, and seafood. They have also separated their bulk dry good products such eggs by the dozen, pasta, rice and flour by the pound and sauces to be sold by the pint, quart, or gallon. Produce was not forgotten. With a restaurants access to a wide variety of vegetables and frequent deliveries that ensure freshness it makes sense to purchase these items from them as well. Restaurant purveyors have recognized the need and increase in demand for meal delivery and catering. The manufacturers for packaging products have too and stepped up their game creating several new options to keep your foods hot or cold with safety seals and a contactless exchange in mind. These options are well suited for meal delivery and catering as well as bulk packaged foods for home delivery or on site pick up.

Deli & Grocery Stores are Trending

With the mention of grocery stores your fist though may be the big box chains that dot the valley from one street corner to another but that is not what I am talking about here. I am referring to the independently owned markets that are family owned and operated the ones that can be found tucked away in established neighborhoods, the ones where the local’s shop on a regular basis. You are almost guaranteed to find a quality home cooked meal ready for delivery or pick up. The trend now is for these markets to fill their shelves with locally produced items. It is not uncommon to find items such as peanut butter, jarred sauces, and salsa. You may not find everything you need while shopping at these locations but the quality of the purchased items you do find is what matters most. You are also supporting a business owner who maybe your neighbor, a parent of your child’s best friend or just an honest hard-working couple traying to make a living. Please consider (Please INSERT THE PROPER LINKS TO PROVISIONS, ARCADIA, THE FARM STORE)

Packaged Meals Delivered

Caterers Specialize in Food, Trust Us

When I plan to purchase an item or service, I look for the professionals who specialize in production of that product. That is why when it is time to order your meal delivery and catering you should look to the catering professional. This is what we do, we prepare meals designed for delivery, designed to travel and designed to travel while maintaining the integrity of the ingredient used so when you sit down to enjoy your meal you are guaranteed to enjoy your meal. We are set up with the proper equipment and have designed menus to meet all needs for events of all sizes. Catering companies are run by great chefs who do not miss an opportunity to work with unique products and are committed to supporting local. A well-prepared meal using fresh local ingredient, priceless!

Farmer Markets… Fresh, Local & Fun

I have been a producer and supporter of the local farmers markets for several years. I am amazed by the variety and creativity of the venders that participate each week and each week I am almost guaranteed to find something new that I have not tried before. Most of our PASTA REA clients make the Saturday morning trip each week and stock up on supplies just as they would if they were going to a full-scale grocery store. When COVID 19 struck this need was recognized, local farmers markets were considered essential and allowed to continue operations. Of course, there were several concerns regarding social distancing and how foods were to be handled at an open-air market. The organizers of the markets answered these concerns with distanced booths mandatory gloves and masks, and some monitored the number of shoppers allowed in the area at one time. Still with these precautions’ guests were continued to be concerned and preferred contactless transactions. This resulted in a huge increase in our online sales and preorders with payment over the phone or internet in the last 6 months. Some markets enhanced their existing pre order systems by allowing clients to place an order from several market venders at one time with just a phone call or click of the mouse days before the market opens. On market day clients can choose on site curb side pick up or even home delivery. Many markets now offer this type of service and more information can easily be found, visit:

https://gatherazexpress.com/

 

 

Farmers Market Delivery

Meal delivery and catering has never been easier, sit back in the comfort of your home and let us come to you.

 

Save Your Heart, Eat Fresh Local Pasta!

It has been common knowledge for decades that eating a balanced diet rich in nutrients made with natural fresh local ingredients can help you live a longer and healthier life but where does pasta fit into that? We will explore the treasured cuisine of Italy and how the culture and the way Italians really eat has a profound affect on the life expectancy, quality and happiness of its people. Is there science behind eating fresh local pasta and staying healthy or living longer? Not all pastas are created equal and the processes used to create different pastas can affect not only the quality of the product but the overall health benefits. Let’s dive in…

Fresh Local Pasta Heart HealthThe Italian Way of Life

If you have ever had the opportunity to travel to Italy the first thing you may notice is the culture. Italians are happy, loving and sometimes loud people, they enjoy talking with their hands, eating a lot and they live with passion abundant. How do Italians eat all day and still stay fit? The culture in Italy is “Tutto di Famiglia” which means all about family, gathering is just a way of life for most Italians. Meals are often cooked from scratch with local produce, meats and cheese. Americans think of Italian food as heavy pasta and lasagna, when in fact Italians in Italy eat very light, each meal may consist of grazing on cheese and antipasti, a pasta course which is always hand rolled by someone’s Nona, a fish course, and a meat course. They typically always have dessert and let’s not forget about the wine! Their portions are small, and their meals are slow and often take hours as they converse and share, never a mad dash to fit as much in as possible. The life expectancy of an Italian living in Italy is around 84 years old compared to around 75 in the United States. It is apparent that the close family environment and the fresh food, lots of activities, wine and walking have allowed Italians to thrive and live their best lives.

Where is the Proof?

The correlation between eating pasta and living a longer happier life is more than just a theory. The Cardiovascular Institute has been studying the affects of different foods on our bodies for quite some time now and a recent study conducted by U.S. National Institutes of Health-AARP of about 416,000 men and woman showed that over 16 years the people who had diets rich in plants and other complex proteins were in superior health to those who primarily consumed meats and processed foods. Pasta in general is a plant-based process and yes while some pasta’s do have eggs most pasta, especially fresh handmade pasta like Pasta Rea is made up of a mix of flours, purified water & sea salt. Also, in general people who primarily ate things like fresh pasta, vegetables, eggs, cheese and fish lived a more active lifestyle than those who ate mostly red meats and processed dinners. The actual energy and overall feeling of well-being was greater among those people who consumed these nutrient rich foods that were made with simple ingredients and prepared at home.

So Pasta is Good for You, Now What?

Fresh Ingredients Fresh Pasta PhoenixNot all pasta is the same, in fact, pasta that is produced in factory’s, dried and boxed and sitting on your grocery shelf is not quite the same as the fresh pasta we make here at Pasta Rea. You will notice a night and day difference upon inspecting the ingredient list on your favorite store brand pasta vs. our label. If only three simple ingredients produce amazing pasta then why do some big companies and manufacturers put things like calcium propionate, potassium sorbate, and sodium dithioacetate in their pastas? That’s not all, a blind taste test showed that 9/10 people preferred fresh whole pasta than boxed/processed pasta. It cooks faster and has a purity in taste that just can’t be manufactured. The best pastas are extruded on Italian machines operated by hand like ours. Semolina and Durham flours create an amazing balance of texture and when made properly with the correct pure water ratio and sea salt it’s a straightforward process. Making pasta at home is easy and fun as well if you have the correct tools. Pasta of any kind really does allow you to live a longer and healthy life, but fresh local pasta will always be our choice!

Eat local fresh pasta, stay healthy & Vive Bene!

Learn More: https://www.newsweek.com/pasta-bread-lower-risk-death-1517549

By: Sasha Holt

Pasta Rea-Fresh-Pasta-Phoenix

Italian Food Delivery & Catering in Phoenix

Ricotta Cavatelli with Broccoli Rabe, Tomatoes & Italian Sausage 

Ingredients                Yield: 2-4 servings

4-5 oz. blanched broccolini spears

Light and Delicious Cavatelli with Braccoli Rabe Tomatoes and a White Sauce

16 each ripe tear drop tomatoes, cut in half

1 quality olive oil

4 Italian sausage, hot or mild your choice

2 finely minced shallots

4-5 garlic clove, shaved thin like in Goodfella’s

2-ounce white wine (something you enjoy drinking)

10 ounces PASTA REA Cavatelli

5 oz. Whole butter

3 tablespoon chopped fresh parsley

TT sea salt

TT freshly ground black pepper

3- 4 ounces grated fresh grated Romano cheese

Follow These Simple Steps…. 

  1. Clean broccolini of any excess leaves and cut in spears about 3” long.
  2. Bring 2 quarts salted water to a roaring boil and blanch broccolini in boiling water until al dente. Drain and immediately submerge in cold ice bath to chill then drain well.
  3. Rinse out pot and bring 3 quarts of salted water to a boil and hold
  4. Remove sausage from casing. Heat oil in a nonstick skillet, lightly brown sausage, and crumble with fork as it browns
  5. Add garlic and shallots to the sausage and saute until translucent. Then add tomatoes and saute to blister followed by broccolini.  Toss to warm.
  6. Deglaze with wine and reduce by ½ to remove alcohol, hold on a very low simmer.
  7. Drop pasta in water and cook to desired consistency. Your Cavatelli should float when it is nearly done.
  8. Drain the Cavatelli well, reserving some pasta water.
  9. Combine your pasta to the simmering sauce pan and toss it altogether.
  10. Throw in whole butter and toss again until the butter is melted. You can add small amounts of pasta water if needed.
  11. Add parsley and season to taste with salt, pepper and ½ the Romano cheese.
  12. Toss on medium heat to make sure all is hot.
  13. Plate and garnish with remaining cheese.

 

To Enjoy a Cooking Demo with Chef Rea and our Visitor Frank Guzzo with the Italian Association of Arizona Click the Photo Above, Mangia Bene!

gargati pasta

Gargati Pasta

For the past few weeks I have been experimenting with freshly made extruded pastas using eggs and different flour blends. We are famous for our standard semolina blend, but I wanted to try something new. I was aware that adding eggs to extruded pasta had been done before, but I was hoping to discover some new pasta shapes that would match the texture of the dough. While doing some research online for our Italian Catering Menu, I discovered a pasta shape called “gargati”.

What is Gargati?

Gargati pasta hails from the Veneto region in northern Italy. It is a relatively short-cut pasta with ridged, rough edges, and a small, hollow center. The ridged, rough edges allow sauce to cling to the pasta, adding flavor to each bite. Well-salted water will course through the hollow center of the pasta while cooking, adding a great depth of flavor. The hollow center also offers a place where a flavorful sauce can hide out waiting to please your palate. I really enjoy the fact that the sides of this pasta are thick and the length short. When cooked to a proper al dente, the results are simply delicious.

How is Gargati Pasta Made?

Traditionally, this shape of pasta is made using a bigolaro – a type of hand-cranked pasta machine. Since I do not own a traditional bigolaro, I would have to use my standard extruder. I use my standard extruder daily to produce all our other pastas, so I wasn’t intimidated by the challenge, and I soon got to work.  Fortunately, I realized that I had the imported bronze die needed to make a very similar shape, so that wasn’t an issue. I just wanted to be sure I could create the perfect blend of egg, semolina and wheat flours. The correct blend of flour – mixed to perfection – will be integral to the final texture. The use of eggs will add depth and richness. I must admit I was very proud of myself when I was successful on the first try! There is nothing I hate more then wasting a batch of dough. The extruded results were well-formed and slightly curved, forming and holding those perfect textured ridges I was looking for. Now for a recipe!

Cooking with Gargati Pasta

With a little more research, I found most recipes for gargati used meat and seasonal vegetables. This was another plus for my Italian catering clients because I could create several recipes using this shape around seasonal ingredients. For instance, during the spring and summer months I could use garden fresh zucchini, asparagus, basil, fresh peas or green beans. I would pair these vegetables with lighter meats such as chicken and pork. I imagined those ingredients in a quick sauté then finished with whole butter, cracked black pepper and local EVOO. During the cooler months I would pair this pasta with braised meats, earthy flavored mushrooms and tomatoes. You would probably find me topping both with shaved Romano cheese. So, when you are in need of Italian catering for any occasion, weddings, a family gathering or a celebration at work be sure to ask for an Italian menu item prepared with gargati pasta! Contact one of our Event Specialists to place your order today! 

If you love seafood and you love pasta, then this dish is for you!  Find the freshest shellfish available at the local market and you’ll prepare a delicious pasta entree, frutti di mare, (translation:”fruit of the sea”).  This is definitely an impressive dish for a special occasion!  If you are not a fan of cod, other fish may be substituted for the cod.  Allow yourself to get creative, or try the recipe several times with different fish.  There are no hard and fast rules when it comes to the seafood ingredients.  Regardless, you’ll feel as if you’ve been transported to the coast of Italy!  Mangia bene’!

Yield: 4 servings

INGREDIENTS

  • 2 tablespoon olive oil
  • 2 tablespoon garlic, fine dice
  • 16 Littleneck clams
  • 1/2 cup dry white wine
  • 16 black mussels
  • 1 cup PASTA REA Frutti Di Mare Sauce
  • Red pepper flakes, Pinch or To Taste
  • 8 shrimp, shelled (tail intact) and deveined
  • 12 sea scallops
  • 8 ounces Cod Pieces
  • 1 – 1.5 # PASTA REA linguine
  • 10 ounces calamari, cut into thin rings and tenticals
  • Sea Salt
  • Cracked Black Pepper
  • 1/4 cup Gremolata

PREPARATION

  1. Boil salted water in a large pot.
  2. Heat oil in a large sauté pan over medium heat. Cook garlic until it begins to sizzle. Add red pepper flakes to taste; cook 1 minute. Add clams then wine cover and raise heat to medium-high; cook 5 minutes or until clams begin to open do not evaporate liquid, keep moist.
  3. Add Mussels and simmer for about 3 minutes
  4. Add PASTA REA Frutti Di Mare Sauce, shrimp, scallops and cod, bring to simmer and cook until shrimp and fish are just done.
    Phoenix Fresh Pasta Brand Pasta Rea Debuts with Chef Tony Rea of Creations in Cuisine Catering

    fresh linguine pasta with shellfish

  5. Add linguine to boiling water. Cook until al dente.
  6. Uncover sauté pan; simmer 1 minute more, season with salt and pepper. Cook, stirring, making sure clams and mussels open, about 3 minutes. Toss with linguine.
  7. Garnish with Gremolata and divide evenly among 4 bowls. Garnish with Gremolata

Bucatini, the thick spaghetti-like pasta with a hole running through it is the perfect pasta for Bucatini all’Amatriciana, the simple, flavorful tomato sauce which legend has it is from the town of Amatrice in Italy.    The noodles (which by the way, the word bucatini comes from the Italian word buco,  meaning “hole”) soak up the flavorful sauce and what many people love is the fact that the sauce actually runs through the hole, imparting additional flavor.  Enjoy chef’s recipe – it is one of his favorites and his children love it!  What kid wouldn’t love spaghetti with holes?

4 Servings

INGREDIENTS

  • 2 Tbsp. extra-virgin olive oil
  • 4 oz. guanciale, pancetta, ¼” dice
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. freshly ground black pepper
  • 3/4 cup minced shallot
  • 2 cloves slivered garlic
  • 32 -oz. PASTA REA Marinara Sauce
  • 1 Tbsp Sea salt
  • 12 oz. PASTA REA bucatini
  • 1/4 cup finely grated Romano Cheese

 

RECIPE PREPARATION

  • Heat oil in a large heavy skillet over medium heat. Add guanciale or pancetta and sauté until crisp and golden, about 4 minutes.
  • Add red pepper flakes and black pepper; stir for 10 seconds.
  • Sauté shallots and garlic in oil with peppers, stirring often, until soft
  • Add PASTA REA Marinara, reduce heat to low, and cook, stirring occasionally about 15-20 minutes.
  • Meanwhile, bring 1 gallon of purified water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until al dente
  • Drain, reserving 1 cup of pasta cooking water
  • Add drained pasta to sauce and toss vigorously until well coated.
  • If needed slowly add the 1/2 cup of the reserved pasta water or as much as needed and cook until sauce coats pasta
  • Stir in ½ the amount of cheese
  • Pour pasta out onto warmed bowls and garnish with remaining cheese

 

Mangia Bene’!

 

Rigatoni with Broccoli Florets and Sausage is one of chef’s favorite pasta dishes and he has graciously shared his recipe so you can prepare it at home for family and friends.  Our fresh rigatoni is available at the Uptown Farmer’s Market on Saturdays or you may call to place an order for pick-up at our kitchen.  We’d love to hear from you so let us know how you enjoyed this recipe!

 

 

Serves 4 -6  

Ingredients: 

1-gallon purified water

1 tablespoon sea salt

1 # PASTA REA Rigatoni pasta

4 cups broccoli florets, raw

1 tablespoon olive oil

1 # sweet Italian sausage, removed from casing

4 cloves garlic, thinly sliced

1 tablespoon minced shallots

¼ tsp of red chili pepper

½ cup white wine

24 ounces PASTA REA VODKA CREAM SAUCE

2 teaspoon chopped parsley

4 tablespoon Romano Cheese

Sea Salt

Cracked Black Pepper  

  1. Bring water to a rolling boil, add salt and hold on medium simmer
  2. In a large heavy bottom pan heat olive oil, add sausage and sauté until just cooked, do not brown, break up sausage as it cooks to avoid large chunks
  3. Add garlic, shallots and chili pepper, finish sauté until garlic is tender
  4. Add white wine and bring to a boil to reduce alcohol
  5. Add PASTA REA VODKA CREAM sauce and simmer on low heat
  6. Return water to a rolling boil. Drop pasta in boiling water and cook to al dente about 3-5 minutes
  7. In the last 2 minutes of the pasta cook time add the broccoli florets to the pasta water and cook to al dente
  8. When pasta and broccoli are cooked drain, reserving about 1 cup of pasta water
  9. Add pasta, parsley, Romano cheese to the vodka sauce, toss well and adjust sauce consistency with pasta water as needed
  10. Season to taste with sea salt and pepper

 

 

ITALIAN FESTIVAL OF ARIZONA 2018

 

Serving fresh pasta bowls at the Italian Festival of Arizona for the third year proved to be another exciting experience!  Music, food, wine, beautiful weather. . . . all the ingredients for a great weekend!

Chef Tony serving pasta bowls

PASTA BOWLS

With such a great selection of Italian food, we were thrilled to sell hundreds of fresh pasta bowls: gigli, rigatoni, and lumache with a choice of bolognaise, alfredo, pesto, and marinara sauce.  And of course, our famous lasagna (both bolognaise and spinach mushroom) was on the menu as was our gluten free eggplant parmesan.  Oh, and meatballs too!!

PREPARATION

Needless to say, we were cranking out the fresh made pasta like crazy on Friday for we not only had the Italian Festival, but 3 Farmers’ markets as well.  We not only produced hundreds of pounds of fresh pasta, but also prepared 40 pans of lasagna and eggplant parmesan.  We are so pleased to be offering FRESH pasta here in Phoenix, and now have many loyal fans and clients who purchase Pasta Rea at the local markets or pre-order for pick-up at our kitchen.

Serving close to 1000 pasta bowls over the course of 2 days could be challenging for even the most experienced caterer, but with our 22 years of catering experience, we know how to prepare for events in terms of quantity, preparation, organization, and how to staff appropriately.  And, the Italian Festival was not the only event for us over the weekend.  We also catered an Awards Gala, a wedding, and a fundraiser.  We love the activity, our staff prepares and serves happily, and each event is a new experience.

Enjoying pasta bowls

 

ITALIAN CATERING

If you’re considering a catered event in the near future, we highly recommend an Italian menu with our fresh Pasta Rea pasta.  It’s a great way to introduce fresh pasta to friends or colleagues.  You might consider a pasta “bar” with a choice of pastas and sauces. We can create a unique menu sure to please and impress any Italians in attendance. . . even Aunt Maria!

Mangia bene’!

Pasta Fra Diavolo has enough “fire” to ignite the passion for Valentine’s Day!  Chef shares his recipe for Pasta Fra Diavolo.  Serve with our cured tomato, red beet, and chili tagliatelle or pasta of your choice.

½ gallon purified water

½ tablespoon sea salt

2 each 6 ounce lobster tails

2 ounces olive oil

2 tablespoons shallot, garlic minced and combined

4 ounces white wine

2 tablespoons minced sundried tomatoes

6 ounces PASTA REA VODKA CREAM Sauce

1/4 teaspoon chili flakes

1/4 teaspoon chopped parsley

1 tablespoon lemon juice

1 teaspoon Sea Salt

1/4 teaspoon cracked black pepper

10 ounces PASTA REA Rigatoni, Tagliatelle or pasta of choice

Pasta Fra Diavolo

 

  1. Bring 1/2 gallon of water to a low simmer. Add 1/2 tablespoon of sea salt and hold

 

  1. With a sharp pair of scissors cut down the center of the bottom of the lobster tail. Separate shell with fingers and remove tail meat. Cut into ¼ pieces.

 

  1. In a heavy bottom sauté pan add oil and sauté the garlic and shallot mixture until soft, do not brown

 

4.         Add lobster meat and sauté lightly for 2 minutes. Deglaze pan with white wine, reduce by half

 

5.         Add all remaining ingredients except pasta to sauté pan, mix well and check for seasonings then reduce to a very low simmer

 

6.         Bring water back to a rolling boil add pasta and cook to desired texture, we suggest Al Dente

 

7 .        Drain well and add the pasta  to the sauce mixture. You may use a little of the pasta water if the sauce mixture has become too thick

 

8.         Toss until all ingredients are well incorporated

 

9.         Plate evenly in 2 portions, serve immediately.

 

Cured tomato, red beet and chili tagliatelle