This dish turned out to be a bit of a showstopper which was surprising considering it was made mostly using ingredients I had in my fridge and cupboard. Bar the prawns, which I bought from St Georges Market, I wanted to make something to use up the leftover ingredients I had accumulated over the Christmas break along with some punchy chorizo a friend had brought bad from a food show. What more the dish only took 5 minutes to prepare and 10 minutes to cook. The chorizo, onion, garlic and chilli provided a great base for the dish which was finished with cream and parmesan cheese which provided some decadence! What transpired was one of the nicest pasta dishes I have made!
- Spaghetti 200g
- King Prawns 12
- Chorizo Half a ring
- Red Chilli 1
- Red Onion 1
- Garlic 3 Cloves
- Baby Tomatoes 250g
- Double Cream 300ml
- Parmaggiano Reggiano
- Salt 1 Tablespoon
- Pepper 0.5 Teaspoon
- Dried Chilli Flakes 2 Teaspoons
1. First up is to cook the pasta as per packet instructions. This usually takes around 10 minutes so get it on before you begin cooking the main body of the dish. To make the base of the dish start by frying the rustically chopped chorizo. This will do two things in rendering the fat providing an awesome sauce while making the chorizo crisp. Simply fry the chorizo (no oil needed) for around 5 minutes on medium heat.
2. Add the finely chopped onion, chilli and garlic, reduce the heat and fry for a further 5 minutes until the onion turns translucent.
3. Quarter the baby tomatoes and fry for two further minutes.
4. Now that the base of the pasta dish has been created it's time to add the prawns. It's preferable to use raw prawns as the precooked versions are extremely easy to overcook.
5. Stir briefly before adding the cream and increase the heat to max.
6. When the cream starts to simmer add the cooked pasta straight to the pan and combine.
7. Finish the dish by freshly grating as much parmesan cheese as you desire along with a handful of chopped parsley or basil.
8. Ensure you serve on a hot plate or bowl and garnish with some dried chilli flakes and a further sprinkling of your herb of choice.
Hope you enjoy,