Crab, chorizo and fennel pappardelle

Crab, chorizo and fennel pappardelle

Crab, chorizo and fennel pappardelle

Serves 2, 30 minutes

We just love pasta. It’s the perfect weekday dinner when you want a comforting meal on the table and don’t have hours to spend on it. As a result we are always looking for inspiration for a new pasta recipe.

This dish actually came about in a fridge raid (the best things do). We have used cooking chorizo as find the flavour comes out stronger in something like this, and also results in a softer texture. That being said if you only have the cured chorizo in the fridge then you can definitely substitute, you will just need to reduce the cooking temperature for the chorizo to a minute or two.

Fennel can sometimes be guilty of a bad reputation. No it doesn’t taste like liquorice. Done right it has a beautiful subtlety that can cut through something like the richness of the chorizo. We love it slowly sauteed, giving an almost sweet flavour to the overall dish. Buy a couple of bulbs and have our harissa mackerel with fennel salad later in the week. 

Crab, fennel and chorizo pappardelle


  • 1 fennel bulb

  • 100g cooking chorizo

  • 300g fresh pappardelle

  • 100ml white wine

  • 2 garlic cloves

  • 20g parsley

  • 1 lemon

  • 200g sustainable white crab meat


  1. Start off by heating a saucepan over a medium heat. Don’t add any oil as you will use the oil that comes from the cooking chorizo.

  2. Dice the chorizo and then add to the pan and turn to a high heat. You want to crisp up the chorizo, and let the oil come out of the sausage into the pan. This will take around five minutes.

  3. Whilst it cooks finely slice the fennel, saving the ‘fronds’ (the green fine herbs on the bulb) for later.

  4. When the chorizo is done remove the cooked sausage and set aside, leaving the oil in the pan. Add the fennel and turn down to a medium heat. Cook for around five minutes until soft.

  5. Finely chop the garlic and add to the pan. Cook for a further two minutes.

  6. Add the white wine and let simmer for five minutes. Cook the pasta in this time and set aside, saving a small mug of the pasta water.

  7. Check the fennel is cooked through and once happy you can make the final tweaks to the pasta. The wine should have reduced to be just coating the fennel rather than it still being too liquidy. If it is still too watery turn the heat up and simmer until reduced.

  8. Once happy with the fennel add the zest and juice of one lemon, before adding the crab and the cooked chorizo.

  9. Mix the sauce through the cooked pasta and garnish with chopped parsley and the fennel fronds.

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