Rigatoni With Spiced Prawns, Tomatoes & Chorizo
In this flavorful and vibrant dish, hearty rigatoni pasta is coated in a rich and spicy tomato sauce studded with chunks of chorizo and succulent prawns. The dish is finished off with a sprinkle of fresh spring onion greens for a pop of color and freshness. It's a satisfying and comforting meal that's perfect for a cozy dinner at home.
— Constant Cookbook
Ingredients
- 4 tbsp olive oil
- 2 shallots , diced
- 120g uncooked chorizo sausage, thinly sliced
- 6 large tomatoes , chopped
- 350g rigatoni
- 200g large prawns , shells and tails removed if necessary, chopped
- 2 large spring onions , thinly sliced, keep the whites and greens separate
Instructions
- Put the oil, shallots and a good grind of pepper in a large, cold frying pan. Place over a low heat and slowly cook for 10 mins, stirring regularly, until softened.
- Add the chorizo to the shallots, turn up the heat (but not too much) and colour a little. When the orange oil is released into the pan, add the tomatoes and a good pinch of salt. Stir over a medium heat – the tomatoes should literally melt in about 10 mins. If the sauce is not bubbling, turn up the heat a little. Add 100ml water and bring to the boil. Gently simmer for a few mins more.
- Meanwhile, cook the pasta. Add the prawns to the sauce, bring back to the boil and cook for 1 min until the prawns change colour. Drain the pasta and stir into the sauce with the spring onion whites. Cook and stir for 1 min. Serve sprinkled with the spring onion greens.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 5 - 6
Nutrition
- Calories: 462 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 60 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 1.14 milligram of sodium
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