Rigatoni With Squash And Prawns Recipes

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RIGATONI WITH SPICED PRAWNS, TOMATOES & CHORIZO



Rigatoni with spiced prawns, tomatoes & chorizo image

Subtle, sweet tomatoes work brilliantly with the intense flavour of prawns and chorizo

Provided by John Torode

Categories     Dinner, Main course, Pasta

Time 45m

Number Of Ingredients 7

4 tbsp olive oil
2 shallots , diced
120g uncooked chorizo sausage, thinly sliced
6 large tomatoes , chopped
350g rigatoni
200g large prawns , shells and tails removed if necessary, chopped
2 large spring onions , thinly sliced, keep the whites and greens separate

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 462 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 1.14 milligram of sodium

RIGATONI WITH SQUASH AND PRAWNS



RIGATONI WITH SQUASH AND PRAWNS image

Categories     Pasta

Yield 4

Number Of Ingredients 10

3 tbs olive oil + 3
1 lb butternut squash, trimmed and cut into 1 inch cubes
2 garlic cloves, minced
1 tbs salt + 1
1 cup vegetable stock
1 lb rigatoni
1 lb prawns, peeled and deveined
3/4 - 1cup whole milk
1/2 cup chopped fresh basil leaves
1/4 cup fresh grated parmesean cheese

Steps:

  • Warm 3tbs of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1tsp salt, and 1/4 tsp freshly ground pepper. Saute until the squash is golden and tender, abt 5-7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5-7 minutes. Transfer the squash mixture to a blender or food processor and puree. Bring a large pot of salted water to a boil over high heat. Add the past and cook until tender but still firm to the bite, stirring occasionally about 8 to 10 minutes. Drain pasta. Meanwhile, warm the remaining 3tbs of olive oil in a large heavy skillet over medium-high heat. Sprinkle the prawns with teh remaining 1tsp of salt and remaining 1/2 tsp of freshly ground pepper. Add the prawns to the pan and cook until just pink, abt 3 minutes. In a large pot over low heat combine cooked pasta, pureed squash mixture and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

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