An Italian-inspired recipe that's perfect for dinner parties. As it's such a versatile sauce, if you make too much simply refrigerate it or freeze it.
400g tin of chopped tomatoes
170g tin crab meat
125ml orange juice
1 small red onion
1 small bulb fennel
1 green pepper
2 garlic cloves
2 smoked bacon rashers
Drizzle of olive oil
Salt and pepper
Finely chop the onion. Slice the fennel very thinly. Deseed the pepper, chop off the top and bottom and chop finely. Chop the bacon into small pieces.
Put the pasta on to cook. Heat some salted water to boil, then once boiling, cook the pasta.
Whilst cooking, start the sauce. Heat some olive oil in a saucepan. Add the bacon and cook for around 5 minutes until crispy and coloured.
Add the onion and garlic and cook for another 5 minutes until softened. Add the pepper and fennel and cook for a further five minutes.
Drain the pasta and reserve 125ml of the water.
Add the tomatoes to the pan with the bacon and onion, add the pasta water and then add the orange juice. Stir well. Cook this sauce for 5 minutes or so and season well with salt and pepper.
Add the crab meat and heat for a further 2 to 3 minutes. Add the pasta into the sauce and then serve.