Pasta with Ned’s Creamy Crab Sauce

Name: Pasta with Ned’s Creamy Crab Sauce
Yield: serves 6 to 8
Ingredients: 2 tablespoons unsalted butter; 1/2 small yellow onion, diced; 2 cloves garlic, minced; 2 cups (about 1/2 medium head) chopped raw cauliflower; 2 cups whole milk; 1/4 teaspoon red chile flakes; Kosher salt; 1/2 cup mascarpone; 1 tablespoon Dijon mustard; 1 pound short dried pasta, such as fusilli or penne; 1 cup grated aged white Cheddar cheese; 1/2 pound Dungeness crab meat; 2 tablespoons thinly sliced fresh chives

December 22, 2011

In the minds of many West Coast chefs, the Dungeness crab is the ocean’s finest crustacean. Canadian chef Ned Bell, who attended the 2004 Workshop, showcases the sweet meat in this pasta sauce, which gets some of its creamy body from pureed cauliflower. The dish is rich and worthy of the spotlight, so balance it with a simple butter lettuce salad in a tangy vinaigrette.

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