- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 shallots, diced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 120g uncooked chorizo sausage, thinly sliced
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 6 large tomatoes, chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 350g rigatoni
- 200g large prawns, shells and tails removed if necessary, chopped
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 2 large spring onions, thinly sliced, keep the whites and greens separate
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
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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.