Using pasta adds a fresh twist to this rich and fragrant penne pasta dish.
Ingredients
- 1 tablespoon olive oil
- 2 chorizo sausages, thinly sliced
- 1 red onion, halved, thinly sliced
- 2 garlic cloves, crushed
- 1 teaspoon sweet paprika
- 400g penne rigate
- 625ml (2 1/2 cups) Massel salt reduced chicken style liquid stock
- 400g can no-added-salt diced tomatoes
- 2 teaspoons finely chopped fresh thyme
- Large pinch of saffron threads
- 500g green prawns, peeled leaving tails intact, deveined
- 1/4 cup chopped fresh continental parsley
Method
- Step 1Heat half the oil in a saucepan over medium-high heat. Cook the chorizo and onion, stirring, for 5 minutes or until the chorizo is golden and the onion is soft.
- Step 2Add the garlic and paprika and cook for 30 seconds or until aromatic. Stir in the pasta, stock, tomato, thyme and saffron. Bring to the boil. Reduce heat to medium-low. Cover and cook, stirring often, for 10-15 minutes or until liquid reduces and thickens slightly. Add the prawns. Cook, covered, stirring occasionally, for 5 minutes or until the pasta is al dente and the prawns curl and change colour.
- Step 3Divide among bowls and top with parsley.
Nutrition
3650 kj
Energy
36g
Fat Total
11g
Saturated Fat
7g
Fibre
56g
Protein
79g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tips: For best flavour, make sure you use salt-reduced stock and no-added-salt tomatoes in the Penne with Chorizo and Prawns – the chorizo is quite salty so if your other ingredients are, too, the whole dish will be too salty.
Be careful not to overcook the prawns or they’ll taste floury – they’re ready as soon as they curl and change colour.
- Author: Sonja Bernyk
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
0