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.


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Rigatoni with Spiced Prawns, Tomatoes & Chorizo
June 18, 2012

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Rigatoni with Spiced Prawns, Tomatoes & Chorizo

This recipe sure sounded nice, and it did in fact 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

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

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.

3. 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.

4. 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.


7 comments on “Rigatoni with Spiced Prawns, Tomatoes & Chorizo
  1. Kristy @ Southern In-Law

    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.

    June 18, 2012 at 10:53 am
  2. leaf (the indolent cook)

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

    June 18, 2012 at 2:19 pm
  3. Michelle

    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

    June 18, 2012 at 7:00 pm
  4. Lorraine @ Not Quite Nigella

    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! 🙂

    June 18, 2012 at 7:57 pm
  5. Heidi - Apples Under My Bed

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

    June 18, 2012 at 9:11 pm
  6. Nic@diningwithastud

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

    June 19, 2012 at 3:11 pm
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Shellie Froidevaux

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