Penne with crab

Penne with crab


1 person made this

About this recipe: Canned crab meat is perfect for this dish, and makes an economical, fuss-free alternative to fresh.

Maggie Pannell

Serves: 4 

  • 250g penne or other pasta shapes
  • 2 tsp olive oil
  • 2 smoked turkey or rindless bacon rashers, roughly chopped
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 green pepper, seeded and diced
  • 1 small bulb of fennel, thinly sliced crossways
  • 400g can chopped tomatoes
  • 125ml orange juice
  • 170g can white crab meat, drained
  • salt and freshly ground black pepper

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Cook the pasta in a large pan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  2. Meanwhile, heat the oil in large frying pan over a medium heat. Add the smoked turkey or bacon and sauté for 4 minutes until lightly crisped. Add the onion and garlic to the pan and cook for 5 minutes, stirring frequently, until the onion is tender. Add the pepper and fennel and cook for 7 minutes until softened.
  3. Drain the pasta and keep warm, reserving 125ml of the cooking liquid. Stir this liquid into the pan with the tomatoes and their juice and the orange juice. Season with salt and pepper, and bring to the boil. Reduce to a simmer, cover and cook for 5 minutes or until the fennel is tender and the sauce is a good coating consistency.
  4. Stir in the crab meat and heat gently for just 2–3 minutes. Transfer to a serving dish. Add the pasta, toss to combine and serve.


*There is no need to buy a premium, chilled orange juice for this sauce. Use a long-life juice or squeeze your own fresh oranges. *Multi-packs of canned tomatoes are often on ‘special offer’ so buy them when keenly priced and keep several cans in your storecupboard.

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