City Lifestyle

Want to start a publication?

Learn More

Featured Article

Cooking with Brad Kilgore

Renown chef, Brad Kilgore, divulges one of his signature, delicious dishes.

King Crab Amatriciana

Roasted Tomatoes (for the sauce)

1/3 cup Extra Virgin Olive Oil

24 oz Canned Italian Whole Pomodoro 

Toss together and roast in a non-stick pan or lined sheet pan for 45min at 325F, or until the tomatoes are dried on top, but not burnt on the sides. Let them cool to room temperature and crush with your hand or the back of a spoon.

Amatriciana Recipe:

1/4 cup Extra Virgin Olive Oil

6 Cloves of Garlic (Sliced Thin)

1/4 cup Julienne Yellow Onion

All the Roasted Tomatoes from the recipe above

4 oz Julienne Prosciutto

1 tbsp Calabrian Chili Paste or Crushed Red Chili Flakes

1 tbsp Minced Rosemary

3 tsp Sea Salt

1 lb Bucatini Dried Pasta

1 tbsp Butter (unsalted)

6 oz Grated Pecorino

8 oz Picked and Cleaned King Crab Meat

Garnish with Torn Basil and Shaved Pecorino

Heat up a wide saucepan with the oil, and add the garlic, then cook until the edges get just a hint of color. Then add the onions and turn the heat to medium.

Cook the onions with the garlic for another two minutes, but don’t let them get any color. Turn the heat down if needed.

Add the Roasted Tomatoes, Chili Paste, and Rosemary. Simmer for 10-15 minutes, and then add a splash of water if it seems too thick.

Cook your Bucatini after you have started the sauce, once it is al dente, strain it out of the boiling water and add to your finished sauce. Then fold in the crab, butter, and pecorino cheese (check for seasoning).

Garnish with torn basil leaves and more pecorino.

Bon appetit!