Smoky Chorizo And Prawn Gnocchetti | Pasta Recipe
- 200 g large raw prawns, peeled and deveined
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 1 red onion, chopped
- 1 green pepper, deseeded and thinly sliced
- 100 g chorizo sausage, finely chopped
- 1/2 teaspoon smoked paprika (pimentón)
- 400-g tin chopped tomatoes
- 300 g dried gnocchetti or any other pasta shape, such as fusilli or penne
- 1 tablespoon chopped mint leaves
- 1 tablespoon roughly chopped flat leaf parsley
- Sea salt and freshly ground black pepper
- Lemon wedges, to serve
- #This is a lovely summery pasta dish, perfect for enjoying al fresco. Its influences are part-Italian and part-Spanish, which can mean only one thing: it’s a sexy little number, perfect for effortless entertaining.# Put the prawns in a stainless steel or non-reactive bowl with the vinegar and 1 tablespoon of the oil. Season and set aside.
- Heat the remaining oil in a heavy-based saucepan set over high heat. Add the onion, green pepper and chorizo and cook for 4-5 minutes, until softened and aromatic. Add the paprika and cook for 1 minute, stirring to combine. Add the tomatoes and 125 ml water and bring to the boil. Cook for 5 minutes, until the sauce has thickened slightly. Set aside while you cook the pasta.
- Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet. Drain well and return to the warm pan. Add the tomato sauce and keep warm over very low heat while cooking the prawns.
- Heat a non-stick frying pan over high heat. Cook the prawns for 2 minutes each side until pink.
- Stir the prawns through the pasta and season to taste. Divide between 4 plates or bowls and scatter the mint and parsley over each one. Serve with lemon wedges on the side for squeezing.