Rigatoni with spiced prawns, tomatoes & chorizo

Rigatoni with spiced prawns, tomatoes & chorizo

  • 1
  • 2
  • 3
  • 4
  • 5
(42 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


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
23rd Sep, 2019
Followed the recipe to the letter and to me it was far tastier than a bowl of pasta in an Italian restaurant. Tomatoes are at their best right now, make it!!
21st Dec, 2018
Nothing special - think I prefer prawn and chorizo jambalaya but having said that it was fine, and eaten by the family without fuss. Only served three tho ;) I also added chopped bell peppers and half a courgette as it was needing using. And some frozen peas in at the end.
19th Apr, 2016
Made this for the first time and enjoyed! I used tinned tomatoes (and added little water) and based on feedback from others I added garlic and chipotle paste. The chorizo was already cooked however as someone else pointed out it didn't seem to matter. I would have struggled to get 5 or 6 portion servings out of it though, I felt it was more like 3 or 4. Will definitely make again :)
19th Jun, 2015
Really enjoyed this! Lovely and simple - nice fresh flavours. Added an orange pepper as we had one to use up, but otherwise followed the recipe and wouldn't change anything.
thecherub's picture
7th Nov, 2014
I thought this recipe was a bit disappointing there are better recipes for prawns and chorizo out there. There wasn't any depth of flavour just tomato and chorizo which while nice is lacking something, it needs more of something else to make it more exciting. Easy to make though so can't complain too much and I did eat it all.
7th Aug, 2014
I'v just cooked this using very ripe and red tomatos and it's lovely, much better than I expected, would'nt add anything else to it as the flavours work really well. Will be having this again and again.
28th Jul, 2014
This was lovely. I used 2 cans of tomatoes rather than fresh, didn't bother with spring onions. My kids asked for seconds, it was a hit. Served with a crisp green salad, lovely for a summer evening.
19th Dec, 2013
Easy and tasty. I halved this recipe and it made 2 big portions. I replaced the onions with an orange sweet pepper, a tin of tomatoes rather than fresh and used about 100g chorizo (for 2) as suggested below. The sausage was already cooked but this didn't seem to matter.
13th Nov, 2013
Delicious pasta dish, easy and quick to make. I used tinned cherry tomatoes and added garlic and chilli. It works well with either prawns or white fish.
12th Aug, 2013
We love this dish, although I always use a tin of tomatoes and plenty of chilli. Definitely a firm favourite!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?