Spicy bucatini with crab brings restaurant flair home

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Spicy tomato butter and jumbo lump crab add a little luxury to a weeknight pasta recipe.

Do you ever wonder what your favorite chefs cook at home, when they’re in their own kitchens, away from the chaos of the restaurant? Do dishes from their menus ever end up on their dining room tables? Well, this recipe is an answer. It comes from Stephanie Dietz, who runs the Pink Dinghy in Virginia Beach, a delightful restaurant that has the kind of menu that makes me want to order one of everything.

This decadent weeknight pasta recipe is adapted from Stephanie Dietz, who runs the Pink Dinghy in Virginia Beach, Va. If Calabrian chile paste is a new ingredient in your kitchen, try using it anywhere you’d use sambal or hot sauce . While fresh crabmeat is the best thing you can use here, it’s a pricey ingredient, and in its place, you can sub in high-quality canned crab; or to make this dish vegetarian, simply leave out the crab.

 

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