Chorizo and prawn penne arrabbiata
NEED TO KNOW
|Type of dish||Pasta|
|Cooking time||<30 min|
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|
|5 or 6 raw prawns per person|
|1 clove of garlic|
|1 red chilli (de-seed if you prefer your Italians "slightly miffed")|
|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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