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Chorizo and prawn penne arrabbiata

02:03, Mar 14 2013
Arrabbiata
HOT STUFF: Chorizo and prawn penne arrabiata - the name means 'Angry Italian' but you can dial down the heat.

I once went to an Italian restaurant with a mate who ordered an arrabbiata (I got my usual carbonara). As he was a bit concerned about the heat level, the chef there went on to tell us that arrabbiata meant "Angry Italian" and the dish was named so because of the heat. Sadly, the one my mate had was so devoid of spice it should have been called the "Slightly Miffed Italian". This one isn’t probably a classic arrabbiata, but the heat makes the name fit, in my opinion.

There’s something about chorizo and prawns together that just works too.

1 chorizo sausage per person
Tinned tomatoes
5 or 6 raw prawns per person
1 clove of garlic
1 red chilli (de-seed if you prefer your Italians "slightly miffed")
Salt/pepper
Penne
Parmesan
Whole de-stoned kalamata olives

2. Put the penne in a pot of salted water and cook till it's how you like it, and add the prawns to the pan with the sauce (all going well they’ll cook in the time it takes to cook the pasta).

3. Drain the pasta and return to the pot, drizzle some extra virgin olive oil in, give it a quick toss and dump the sauce in. Mix together and serve in a bowl; use a potato peeler to shave some parmesan on top.

3. Drain the pasta and return to the pot, drizzle some extra virgin olive oil in, give it a quick toss and dump the sauce in. Mix together and serve in a bowl; use a potato peeler to shave some parmesan on top.

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