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Rigatoni with spiced prawns, tomatoes & chorizo

Rigatoni with spiced prawns, tomatoes & chorizo

A star rating of 4.5 out of 5.43 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
low insalt1.14g


  • 4 tbsp olive oil
  • 2 shallots , diced
  • 120g uncooked chorizo sausage, thinly sliced
  • 6 large tomatoes , chopped
  • 350g rigatoni
  • 200g large prawns , shells and tails removed if necessary, chopped
  • 2 large spring onions , thinly sliced, keep the whites and greens separate


  • 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.

Recipe from Good Food magazine, September 2010

Goes well with


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A star rating of 4.5 out of 5.43 ratings

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