Tomato cream sauce with crab

Ingredients for 4 servings:

• 1 large can of tomatoes, peeled
• 1 large onion(s)
• 250 g crabs, pickled in infusion according to taste
• 250 ml whipped cream
• pepper, black
• Sugar
• Salt
• Pernod , anise schnapps can also be used as a substitute

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring the peeled tomatoes (with their juice) to a boil in a saucepan. Simmer until the sauce has thickened slightly and the tomato pieces are soft. Season to taste with salt, black pepper, and sugar. Add more sugar to taste. While the sauce is cooking, dice the onion and fry it in a pan with a little oil, but only until translucent (do not let it brown). Then add the crab meat to the onions. Leave the crab in the pan over low heat until most of the liquid has evaporated. Then add everything to the tomato sauce and bring back to a boil. Finally, stir in the cream until the sauce turns light pink. Now, carefully (preferably with a tablespoon), add the Pernod. I recommend 1-2 spoonfuls, depending on your taste. The sauce is ready and tastes great with spaghetti!