Rigatoni with spiced prawns, tomatoes & chorizo

30-60 minutes 6 servings 600 kcal or less chorizo chorizo recipe healthy recipe john torode recipes mains masterchef pasta recipe prawn prawn recipe prawns rigatoni super healthy recipe tomato tomatoes

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Ingredients

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

Method

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.