Crab Rigatoni
By OcadoLife
Published on 11 August 2025
Created by chef, recipe writer and author Ben Lippett, this rich Crab Rigatoni is a super-speedy way to rustle up a restaurant-worthy dish at home. For more fast faves from top chefs, search online for Prawn Noodles (from Marie Mitchell), Green Shakshuka (from Sat Bains) and Korean Beef Rolls (from Jun Au). Time and servings
20 minsTotal time
2Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 200g rigatoni
- 2½ tbsp olive oil
- 2 garlic cloves, thinly sliced
- ½ red chilli, finely chopped (deseeded, if liked)
- ½ tsp fennel seeds
- 200g cherry tomatoes, halved
- 2 tbsp panko breadcrumbs
- 3 tbsp crème fraîche
- 100g Seafood & Eat It Fifty Fifty Crab
- 1 tsp chopped tarragon leaves
- ½ unwaxed lemon, zested and juiced
Method
Step 1
Cook the rigatoni in a large pan of boiling salted water to pack instructions.Step 2
Meanwhile, heat 2 tbsp oil in a pan over medium heat. Add the garlic, chilli and fennel seeds; fry for 2 mins, until fragrant and golden. Add the tomatoes with a pinch of salt, crank up the heat and cook for 7-8 mins, squashing with the back of a spoon, until jammy.Step 3
In a separate pan, fry the panko in the remaining ½ tbsp oil over low heat until golden.Step 4
Lower the heat under the tomatoes and stir in the crème fraîche and crab. Drain the pasta and add to the pan with a splash of pasta water; toss well.Step 5
Scatter over the tarragon, lemon zest and juice; season. Scatter over the toasted panko to serve.