- 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…
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.