Penne with crayfish

Ingredients for 4 servings:

• 250 g crayfish tails, pre-cooked
• 1 onion(s)
• 35 g butter
• 1 cube of crab soup paste
• 1 tbsp honey
• 150 ml dry white wine
• 400 g tomatoes, chopped
• 1 bottle of Cremefine for cooking
• 40 g raisins
• 70 g pine nuts
• 500g penne
• salt water
• 3 tsp curry powder
• basil, fresh
• Salt
• Cayenne pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Finely dice the onion and cook in the butter until translucent. Add the crayfish soup paste and melt, then add the curry, honey, 100 ml white wine, and tomatoes and let it reduce slightly. Top up with Cremefine, season with salt and cayenne pepper, and simmer over low heat. Meanwhile, prepare the penne in salted water according to the package instructions. Cook the raisins with the remaining white wine until all the liquid has evaporated. Toast the pine nuts in a small pan without oil until golden brown. Add the raisins and crayfish to the sauce and heat through. Divide the pasta and sauce among plates, sprinkle with the pine nuts, and garnish with basil leaves.