Name: Rigatoni with spiced prawns, tomatoes & chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Italian
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

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Rigatoni with spiced prawns, tomatoes & chorizo

Rigatoni with spiced prawns, tomatoes & chorizo

John Torode

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Serves 5 - 6

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.5 out of 5.53 ratingsRate

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Subtle, sweet tomatoes work brilliantly with the intense flavour of prawns and chorizo

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal462
fat17g
saturates4g
carbs60g
sugars8g
fibre4g
protein22g
salt1.14g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, September 2010

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A star rating of 4.5 out of 5.53 ratings

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