Rigatoni with spiced prawns, tomatoes & chorizo

Rigatoni with spiced prawns, tomatoes & chorizo

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(39 ratings)

Prep: 15 mins Cook: 30 mins


Serves 5 - 6
Subtle, sweet tomatoes work brilliantly with the intense flavour of prawns and chorizo

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal462
  • fat17g
  • saturates4g
  • carbs60g
  • sugars8g
  • fibre4g
  • protein22g
  • salt1.14g
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  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  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.

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Comments, questions and tips

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6th Apr, 2013
Great taste to this sauce and good for using up tomatoes that are going a bit soft. I actually used the same amount of ingredients (prawns and chorizo) but half the tomatoes and had a much richer, thicker sauce for the pasta. Delicious.
27th Mar, 2013
Really lovely. A nice simply pasta dish with oodles of flavour. I just used a regular onion and not shallots or spring onions, I also added some garlic at the start and garnished with basil. Will definitely be doing this again!
21st Mar, 2013
Lovely and tasty! Boyf really enjoyed. I'd add Tom purée next time !
choccylab's picture
20th Mar, 2013
Delicious and easy. I added a little smoked paprika to give extra depth of flavour, and a small amount of sugar as tomatoes at this time of year are not very red or flavourful. Worked beautifully.
14th Mar, 2013
I liked the recipe a lot but wonder whether tinned tomatoes would have given more flavour (at least at this time of year). It would be a lot cheaper too!
3rd Feb, 2013
This is full of flavours with so few ingredients. I used tinned tomatoes and flat leaf parsley as i didn't have spring onions.... And added a little cooking water from the pasta. A total winner, will make again and again.
12th Jan, 2013
As others have said, this is a very good recipe. I thought the chorizo would overpower the prawns, but it is complementary. I added a teaspoon of anchovy for richness, and some sweet paprika as the sauce simmered down, and then some chilli oil to the cooked pasta. Very rich and filling!
25th Aug, 2012
Added half tsp of smoked paprika which really lifted it above the average tomatoey chorizoy pasta meal. Spot on!
7th Aug, 2012
One of the nicest pasta dishes I have made, fantastic flavors and so easy to put together. I have made it a few times now and it is definitely a winner in our house. Even if you don't have or are not a fan of prawns just swap them for something else I am sure it will be just as delicious. This evening I did a variation on the theme because I didn't have any prawns in, but I added artichoke hearts and some fresh basil & oregano, not quite as good as having prawns but nevertheless pretty tasty.
22nd May, 2012
This was nice enough, but I expected it to have more depth of flavour.


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