Casa Barilla’s Cooking School has provided this delicious Italian dish, perfect for entertaining or sharing with family. 


  • 250g Barilla Egg Tagliatelle

  • 1 jar Barilla Arrabbiata sauce

  • 2 blue crabs, halved

  • 30ml brandy

  • 100g onion, chopped

  • 1 garlic cloves, chopped

  • 4 anchovy fillets

  • 400g red capsicum, roasted, peeled, seed removed and cut in stripes 

  • ¼ vanilla bean

  • 150g raw crab meat

  • 80g mascarpone

  • 60g Italian parsley, chopped

  • 100ml Extra Virgin Olive oil

  • Sea salt & pepper, to taste

  • Rock salt, for pasta water


  • 1.

    In a large frying pan heat the oil, add the blue crab and cook for a couple of minutes, until the shell has turned orange. Add brandy and light with a match, allowing the flame to evaporate the alcohol.

  • 2.

    Add onions, garlic, anchovies and cook for few minutes, then add the capsicum, vanilla bean and Barilla Arrabbiata sauce.

  • 3.

    Simmer for 5 minutes then remove the vanilla bean.

  • 4.

    Meanwhile, in a large sauce pan, bring plenty of water to the boil. When boiling, add rock salt (7g of salt to 1L of water).

  • 5.

    Drop the Barilla Tagliatelle into the water and stir.

  • 6.

    Drain the pasta ‘al dente’ and sauté with the sauce. Add the raw crab meat and mascarpone and toss together for 2 minutes.

  • 7.

    Remove from the heat, add parsley and a drizzle of Extra Virgin Olive oil.

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