I love a tomato base with flavour and this recipe definitely packs a tasty punch! The smokiness of the chorizo really compliments the prawns and I love the extra added kick with the chilli.
Cook time: 20-25 minutes / Serves: 2-3
Shopping List
Serves up to 8
Tagliatelle Pasta - 6 Nests
Olive Oil - 1 tbsp (a splash)
Chorizo - 150g (or a Handful)
Spring Onions - 2
Garlic - 1 large clove
Cherry Tomatoes - 150g (or a handful)
Button Mushrooms - 6 medium
Thyme - A Pinch
Chilli Flakes - 1/2 tsp
Tomato Puree - 2 tbsp
Red Wine (Rioja) - 30ml
Water (Freshly Boiled) - 1/2 cup
All Purpose Seasoning - A pinch
Cayenne Pepper - A Pinch
King Prawns (un-cooked) - 300g / 2 packs
Capers - 1tbsp
Method
Add 1tbsp oil to the frying pan, heat on a medium heat for a couple of minutes
Boil the kettle whilst you wait for the oil to heat up, approx 3/4 of the pan filled
Into the pan goes your handful of chorizo, cook for 3 minutes.
Add boiled water to your saucepan on a high heat
Next add the garlic, scallions & tomatoes into the chorizo, and add the pasta nests to the boiling water
Now add the thyme, chilli flakes, mushrooms and then give a quick stir
Straight away add pepper, red wine, tomato puree and 1/2 cup of boiling water. Stir Well
After 3 minutes, Using a fork, give the pasta a quick stir to separate it
Going back to the chorizo mix, add the cayenne, all purpose seasoning, mix well and then leave to simmer.
After 10 minutes from stirring Drain the pasta (use a colander for best results)
Time to add the prawns (I like them to sit on top of the mixture, to start their cooking before stirring in) & add the capers, leave for 2 minutes.
Give the mix one final stir and then add to the pasta
You are now ready to plate up and eat!
Tips
If you cannot get hold of fresh tomatoes, you may use tinned chopped tomatoes.
If your chorizo mix bubbles/boils, just turn the heat down a little.
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