Lobster Fra Diavolo Rigatoni Recipe

Bring water to boil and prep lobster

Fill a large pot with water, add 1 tsp salt and bring to a rolling boil. If using live lobster, plunge into boiling water and cook 6–8 minutes for a 1–1.5 lb lobster. Transfer to an ice bath, then remove meat from tail and claws; chop into bite-size pieces and reserve any juices. If using pre-cooked lobster meat, trim and cut into bite-size pieces and reserve.

Cook rigatoni

Add rigatoni to the boiling salted water and cook 1–2 minutes shy of package al dente (about 9–10 minutes depending on brand). Reserve 1.5 cups of pasta cooking water, then drain pasta and set aside. Keep pasta warm.

Render pancetta and sweat aromatics

In a large deep skillet or sauté pan over medium heat add the diced pancetta. Cook, stirring, until fat renders and pancetta is crisp around the edges, about 4–5 minutes. Add 1 tbsp olive oil and 1 tbsp butter if pan seems dry. Add the diced onion and a pinch of salt; cook until translucent, about 4 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Add chiles and deglaze

Stir in the Calabrian chili paste and crushed red pepper flakes; cook 30 seconds. Pour in the white wine to deglaze the pan, scraping up any browned bits. Allow the wine to reduce by about half, 2–3 minutes.

Build tomato sauce

Add the tomato paste and stir to incorporate, then pour in the passata (or crushed tomatoes) and the stock. Bring to a gentle simmer and let the sauce reduce and thicken for 8–10 minutes, stirring occasionally. Taste and adjust seasoning with 1/2–1 tsp salt and black pepper as needed.

Finish sauce with lobster and peas

Stir in the chopped lobster meat and any reserved lobster juices into the simmering sauce and warm through 1–2 minutes — avoid prolonged cooking to keep lobster tender. Add the thawed peas and cook just until heated, about 1 minute. If sauce seems too tight, add up to 1/2 cup reserved pasta water to loosen. For a slightly richer, silkier sauce, stir in 2 tbsp heavy cream at this point and heat through gently.

Brighten and adjust

Remove pan from heat and stir in lemon juice, chopped parsley, grated Parmigiano-Reggiano, and the remaining 1 tbsp olive oil. Check seasoning and add additional salt and pepper if needed.

Add the drained rigatoni to the sauce and toss over low heat until pasta is evenly coated, 1–2 minutes. If needed, add more reserved pasta water, 1–2 tbsp at a time, to achieve a glossy coating that clings to the rigatoni.

Portion the rigatoni into warm bowls, spoon extra lobster and sauce over the pasta, and finish with another light sprinkle of chopped parsley and a grind of black pepper. Serve immediately with extra grated Parmigiano at the table.