READER REPORT:

Chorizo and prawn penne arrabbiata

JARRED WILSON
Last updated 05:00 30/10/2012
Arrabbiata

HOT STUFF: Chorizo and prawn penne arrabiata - the name means 'Angry Italian' but you can dial down the heat.

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NEED TO KNOW

Main ingredient Chorizo
Type of dish Pasta
Course Main course
Cooking time <30 min
Serves/makes 2+
Special options Nut-free

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

1. Dice the Chorizo how you like it, and fry in a small amount of olive oil. Once it’s going, add the garlic and chilli and tip the tin(s) of tomatoes in when the garlic starts to soften. Add the olives, a pinch of salt and a good whack of pepper and simmer until it starts to thicken.

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.


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