Chilli, Tomato and Prawn Linguine

MAIN

• 400g linguine pasta 
• Lightly salted water

SAUCE

• 3 tablespoons olive oil
• 800g uncooked large prawns, de-veined and shells removed
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• Hot red chillies, finely chopped
• 1 x 400g tin of good-quality chopped tomatoes
• 125ml water
• ½ teaspoon smoked paprika
• 250ml single cream
• 2 tablespoons light muscovado or brown sugar
• Salt and black pepper, to taste

TO GARNISH

• 1 small handful of fresh coriander, roughly chopped

Heat 2 tablespoons of the olive oil in the Le Creuset Toughened Non-Stick Shallow Casserole over a medium heat. When hot, stir-fry the prawns quickly until just pink. Remove from the pan and set aside. Wipe out the casserole if needed.

Add the remaining tablespoon of olive oil to the casserole and sauté the onions and garlic until softened. Add the chilli and cook for 1 more minute.

Stir in the chopped tomatoes along with the water. Bring to a boil, then reduce the heat to low for a slow simmer. Cook without the lid for 15-20 minutes.

Whilst the sauce is reducing, cook the pasta in a large saucepan of boiling water with a pinch of salt until al dente. Drain and set to one side.

Stir the cooked prawns, smoked paprika, cream and sugar into the tomato sauce in the casserole. Season to taste with salt and black pepper.

Add the cooked linguine to the sauce and combine, making sure all the pasta is well coated. Heat through until piping hot, then serve garnished with roughly chopped coriander leaves.