Kroger's Seafood Pasta

This is budget weeknight cooking at its most reliable, a quick tomato sauce perked up with crab and spooned over hot pasta. The original calls for Louis Kemp Delights, a brand of imitation crab stick, which keeps costs low and makes it a pantry-friendly dinner.

The move that lifts this above generic red-sauce pasta is the order of operations. Sauteing the onion, red bell pepper, and garlic first builds a sweet, aromatic base. Adding the tomatoes and bringing them to a brief boil intensifies their flavour before the simmer mellows everything out.

The crab goes in only for the last three minutes. Whether you’re using real lump crab meat or imitation crab stick, both are already cooked and only need a gentle warming through. Simmering too long turns crab rubbery and imitation crab mushy.

Oregano goes in twice in some versions, an early dose to infuse the sauce and a fresh pinch at the end for aromatic lift. This layered herb technique is a classic Italian-American home-cook trick.

Kitchen Tips

• Use good canned tomatoes, the sauce is so simple that tomato quality is the main flavour.
• Salt the pasta water generously, it’s the only chance to season the pasta itself.
• Reserve a half cup of pasta water before draining, a splash added to the sauce helps it cling to the pasta.
• Toss the pasta and sauce together in the pan for 30 seconds before plating, not in a serving bowl, the pasta absorbs more flavour that way.

Variations

• Swap imitation crab for real lump crab, chopped shrimp, or bay scallops for a more upscale version.
• Add a pinch of red pepper flakes with the garlic for a gentle heat.
• Finish with a splash of white wine and a handful of fresh basil for a brighter, more Italian feel.
• Stir in a spoonful of tomato paste with the canned tomatoes for a deeper, concentrated sauce.