Recipes: Rigatoni with spiced prawns, tomatoes & chorizo

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

gredients

• 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

  

  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.
  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.
  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.

  Per serving

  462 kcalories, protein 22g, carbohydrate 60g, fat 17 g, saturated fat 4g, fibre 4g, sugar 8g, salt 1,14 g