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Now when I say chilli, I mean chilli. I love spicy food (and prawns and pasta) and this ticks all the boxes.
Now you could take a short cut and use some jarred Arrabbiata pasta sauce but making your own (kinda) is so much better and flavourful.
Also, this pasta sauce is so versatile, you could add your own choice of protein or keep it meatless and add some pan fried baby tomatoes.
Ingredients:
For the sauce:
2-3 tbsp olive oil
1 onion, chopped
4 cloves garlic, sliced
3 bird’s eye chillies, chopped (lessen if you don’t want it too spicy)
1 tin diced tomatoes with chilli
1-2 tsp white sugar
1/2 tsp Italian herbs
1/2 tsp oregano
1/2 tsp chilli flakes
1/2 cup water
S&P to taste
Few sprigs chopped parsley
Linguine, boiled and set aside, reserve 1/4 cup pasta water
1/4 cup cream
Prawns:
2 tbsp olive oil
12 prawns, de shelled
5 prawns shelled (optional)
1/2 tsp lemon pepper
1/2 tsp chilli flakes
1/2 tsp paprika
S&P to taste
Method:
Sauté the onion in olive oil till softened, about 5 minutes. Add in garlic and chilli, cook for 1 minute.
Add in the Italian herbs, oregano, chilli flakes and diced tomato mix. Stir everything together, season with s&p and add in the sugar.
Let this simmer for 2 minutes. Add in 1/4 cup of water and let this simmer on low for 10 minutes stirring occasionally.
Let the sauce cool for a bit then blend to a smooth sauce and add back to the pot. Stir in some chopped parsley.
Cook the prawns in olive oil and seasonings. Don’t overcook because it will simmer in the sauce too.
Boil the pasta to al dente, add in 1/4 cup of pasta water to sauce before draining.
Let the sauce simmer for 2 minutes, add in the prawns and cream, stir well to combine everything.
Lastly add in the drained pasta. Mix well. Top with shelled prawns and garnish with parsley.