Prawn and Chorizo Spaghetti
with Sun-Dried Tomato Sauce
In the heady days of his youth, our Head Chef Patrick's favourite date night restaurant was a little Spanish place in London's Borough market. He ended up going there so often that he became best mates with the chef and started working in the kitchen at weekends! The classic Iberian combo of prawns and chorizo remains a favourite and he presents it here. Good for date night or any other night too!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200
Spaghetti
60
Chorizo
150
King Prawns
(Contains Crustaceans)
1
Tomato Passata
30
Tomato Puree
2
Garlic Clove
30
Sundried Tomatoes
½
Flat Leaf Parsley
1
Chilli Flakes
Not included in your delivery
100
Water
Nutritional information
Instructions
Fill and boil your kettle. Put a large saucepan of water with a generous pinch of salt on to boil for the pasta. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Pop the sundried tomatoes in a small bowl and cover in the boiling water (see ingredients for amount).
Add the spaghetti to your pan of boiling water and cook for 8 mins. When you drain the pasta, keep a little of the water in case you need it to loosen the sauce.
Meanwhile, heat a splash of olive oil in a frying pan on medium-high heat. Add the chorizo and cook until golden and the chorizo has released its fragrant oils. Drain and roughly chop the sundried tomatoes.
Add the garlic to the pan. Cook for 2 mins, then pour in the tomato passata, tomato puree and sundried tomatoes. Let the mixture simmer on medium heat for 5-6 mins.
Stir in the prawns, cook for a further 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through. Season to taste with salt and pepper.
Drain the pasta in a colander and add it to the pan with the sauce. Tip: If the sauce is too thick at this point, loosen it up with a splash of the pasta water. Toss everything together. Divide between bowls and finish with a sprinkling of parsley. For the adults, sprinkle over a pinch of chilli flakes to taste. Tip: Some like it hot, but if that's not you then go easy on the chilli! Enjoy!
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