A new version inspired by the photographed prawn and red-sausage pasta.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 400 g penne
- 500 g raw peeled prawns, deveined
- 150 g chorizo, sliced
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 400 g crushed tomatoes
- 100 ml cream
- ½ tsp smoked paprika
- 2 tbsp parsley
- Salt and pepper
Method
- Cook pasta until al dente, reserving cooking water.
- Cook chorizo in oil for 3 minutes. Add prawns and cook until just opaque, then remove prawns.
- Add garlic and paprika for 30 seconds, followed by tomatoes. Simmer for 10 minutes.
- Stir in cream, return prawns and heat through briefly.
- Toss with pasta, adding cooking water to loosen. Finish with parsley and seasoning.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
