Arrabbiata Pasta Recipe with Crab

Crab pappardelle arrabbiata

  • serves 3
  • Easy

Make this fuss-free impressive pasta dish with fresh crabmeat and homemade confit chilli oil from 26 Grains in Covent Garden


Alex Hely-Hutchinson at 26 Grains (check out our restaurant review here) makes her own pasta but ready-made works just as well. If you do feel inspired, though, check out our easy recipe for basic pasta dough. Also discover plenty more delicious pasta recipes, including spaghetti arrabbiata, tomato pasta and  homemade pappardelle



  • pappardelle 200g


  • long red chillies 5
  • bay leaves 2
  • garlic 4 cloves
  • olive oil 250ml
  • red wine vinegar 1 tbsp


  • confit chilli oil 4 tbsp, (see recipe above)
  • garlic
 ½ a clove, finely sliced
  • dried chilli flakes 1 tsp
  • fennel seeds 2 tsp, toasted
  • confit chilli and garlic 1 tbsp, (see recipe above)
  • cherry tomatoes 400g, halved, plus extra to serve
  • butter 1 tbsp
  • white crabmeat 100g
  • samphire 100g
  • lemon juice 1 tbsp
  • flat-leaf parsley ½ a small bunch, finely chopped


  • Step 1

    Prick the chillies with a knife and put in a small pan with the bay leaves and garlic. Cover with olive oil and cook gently over a low heat for 45 minutes or until they’re softened. Cool. Pick out the chillies and remove the skins and stalks, and scrape out the seeds. Chop then put in a jar with the garlic, red wine vinegar and the infused oil.

  • Step 2

    Heat 4 tbsp of the confit oil in a frying pan and cook the fresh garlic, dried chilli flakes and fennel seeds for 3 minutes, then add the confit chilli and garlic bits, and cook for another 2 minutes. Add the tomatoes and simmer gently for 1 hour. Blend the sauce with a stick blender until smooth (keep the rest of the chilli oil in the fridge to use later).

  • Step 3

    When you’re ready to serve, cook the pasta in a large pan of lightly salted boiling water following pack instructions. Drain, reserving some of the cooking water.

  • Step 4

    Add the butter, crabmeat, samphire and lemon juice to the sauce with some seasoning, then add the pasta and toss really well, adding a little of the cooking water to loosen if needed. Stir through the parsley, divide between two plates and scatter over a few more halved tomatoes, to serve.

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Nutritional Information

  • Kcals 546
  • Fat 22.1g
  • Saturates 5.2g
  • Carbs 63.7g
  • Sugars 6.2g
  • Fibre 8g
  • Protein 19g
  • Salt 1.3g