Rigatoni with spiced prawns, tomatoes and chorizo
Submitted - Ben
Ingredients4 tbsp olive oil
2 shallots, diced
120g uncooked chorizo sausage, thinly sliced
6 large tomatoes, chopped
200g large prawns, shells and tails removed if necessary, chopped
2 large spring onions, thinly sliced, keep the whites and greens separate
MethodPut 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.