In a wide pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add chopped shallots and sauté for 3-4 minutes until they become translucent, then stir in sliced sun-dried tomatoes and anchovies. Cook until the anchovies mash into the mixture, followed by minced garlic and crushed red pepper for about 30 seconds, or until fragrant. Incorporate 1 tablespoon of tomato paste, cooking for an additional 1-2 minutes to deepen the flavors of your Spicy Crab Pasta.

Pour in ½ cup of white wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then mix in one can of diced tomatoes (drained). Season generously with salt and pepper, and let the sauce simmer uncovered for 30 minutes, stirring occasionally, until it thickens and the flavors meld beautifully.

While the sauce simmers, bring a large pot of salted water to a rolling boil. Add 8 ounces of short pasta, like rigatoni, and cook according to the package instructions until al dente, usually about 8-10 minutes. Before draining, reserve ½ cup of the pasta cooking water in case you need to adjust the sauce’s consistency.

Gently fold in 8 ounces of jumbo lump crab meat into the simmering sauce, taking care not to break it apart too much. Add in ¼ cup of grated Parmesan cheese, freshly chopped basil, and the juice of half a lemon. Stir everything together gently, allowing it to simmer for an additional 5-6 minutes.

Toss the cooked pasta into the sauce, incorporating it well to coat every piece. If the sauce seems too thick, add some of the reserved pasta cooking water a little at a time until you achieve your desired consistency. Serve hot, garnished with fresh basil and additional Parmesan cheese.