the tastiest pasta recipes for every season, Italian pasta recipes - rigatoni crab
Rigatoni pasta ©The Pasta Bible - Simone van den Berg
6 August 2025
25 Januari 2026

Recipe: How to make rigatoni pasta with crab and fennel

We can't get enough of it: pasta. A delicious cold pasta salad for lunch, fresh homemade tagliatelle for dinner, or a good lasagna as comfort food on a colder day. There are so many different types of pasta that you can vary endlessly. Pasta Bible There are also over 130 delicious recipes in which Roberta teaches you all about making your own pasta and the most delicious sauces, entirely Italian-style, of course. For this recipe, real crab meat is key. Visit your local fishmonger or market stall to pick up some crab meat, and happy cooking!

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Recipe: Rigatoni with crab and fennel

You need:
350 g dried rigatoni
1 shallot, finely chopped
2 cloves garlic, finely chopped
1 tsp fennel seed
1 fennel bulb, sliced ​​very thinly
2 tbsp tomato paste
1/2 tsp cinnamon powder
1 orange, zest and juice
400 g cherry tomatoes, crushed in a sieve
500 g crab meat
1/2 bunch dill, picked
Extra virgin olive oil
Salt and pepper

Rigatoni with Crab and Fennel Recipe: How to Make It

  1. Heat a drizzle of olive oil in a skillet over medium heat and sauté the shallot, garlic, fennel seeds, and fennel for about 5 minutes. Stir in the tomato paste and cook for about 2 minutes. Add the cinnamon, orange zest, and cherry tomatoes and simmer gently for about 30 minutes.
  2. Bring a pot of salted water to a boil and cook the rigatoni until al dente, according to the package directions. Reserve a little of the cooking liquid.
  3. Stir the crab meat and the juice of 1/2 orange into the sauce and season with salt and
    Season with pepper. Add the rigatoni, add a little more cooking liquid if needed, and drizzle with a little olive oil. Garnish with dill.

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