Fennel & celery salad
This simple salad is a refreshingly crisp and crunchy addition to any meal
Rigatoni with spiced prawns, tomatoes & chorizo
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 5 - 6
Skip to ingredients
- 4 tbsp olive oil
- 2 shallotsdiced
- 120g uncooked chorizosausage, thinly sliced
- 6 large tomatoeschopped
- 350g rigatoni
- 200g large prawnsshells and tails removed if necessary, chopped
- 2 large spring onionsthinly sliced, keep the whites and greens separate
Nutrition: per serving
- kcal462
- fat17g
- saturates4g
- carbs60g
- sugars8g
- fibre4g
- protein22g
- salt1.14glow
Method
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.
