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Rigatoni with spiced prawns, tomatoes & chorizo

Rigatoni with spiced prawns, tomatoes & chorizo

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A star rating of 4.5 out of 5.42 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 5 - 6

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal462
fat17g
saturates4g
carbs60g
sugars8g
fibre4g
protein22g
low insalt1.14g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2010

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A star rating of 4.5 out of 5.42 ratings
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