Iron Chef Shellie
 

Rigatoni with Spiced Prawns, Tomatoes & Chorizo

“All my favourite things: pasta, tomato based sauce, prawns and chorizo, all come together in the one dish.”

Rigatoni with Spiced Prawns, Tomatoes & Chorizo

This recipe sure sounded nice, and it did infact taste nice too, but was it worth it?

I did a few alterations, like not cooking the shallots as long as I should have (I got impatient), and I used a tin of tomatoes a few small fresh tomatoes, instead of using 6 large fresh tomatoes. Not only did that cut down on cooking time, it just seemed the easier and cheaper option since I didn’t have to go out and buy extra tomatoes.

So even with my cheats, it still did taste good, nothing wrong with the combination of prawns and chorizo. I don’t think this is really a recipe I need to keep filed away, as really, how hard is it to fry up chorzio, make a tomato sauce and chuck some prawns in it?

Rigatoni with Spiced Prawns, Tomatoes & Chorizo

John Torode – [source]

  1. 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.
  2. 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.
  3. 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.

 


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Comments

7 comments on “Rigatoni with Spiced Prawns, Tomatoes & Chorizo
  1. Kristy @ Southern In-Law - June 18, 2012 at 10:53 am

    I need to make this for my mum! She’s recently been loving chorizo as I’ve been cooking it in so many Southern dishes (clearly inspired by Jesse) but I never thought to add chorizo and prawns to pasta.

    I don’t think you cheated! I often find that tinned tomatoes can be tastier than using fresh because the quality is consistent, whereas fresh tomatoes can always taste different depending on the season/how ripe they are etcetc.

  2. leaf (the indolent cook) - June 18, 2012 at 2:19 pm

    Looks pretty good. And easy and quick enough to be worth it, right?

  3. Michelle - June 18, 2012 at 7:00 pm

    Like you, i prefer using canned over fresh tomatoes. Not only it is cheaper, it is easier to store and of course, it tastes better

  4. Lorraine @ Not Quite Nigella - June 18, 2012 at 7:57 pm

    It sounds like a perfect week night meal Shellie! In fact I have some chorizo and some pasta sauce in the fridge so I could do a prawnless version tomorrow night. Thank you! :)

  5. Heidi - Apples Under My Bed - June 18, 2012 at 9:11 pm

    oh man I haven’t had chorizo in so long!! zing. love it.
    Heidi xo

  6. Nic@diningwithastud - June 19, 2012 at 3:11 pm

    I’d prob do the same cheats as you. Quick and simple – still mega tasty :)


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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