Chilli and Tomato Prawn Pasta
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 15ml olive oil
- 2 hot red chillies, finely chopped
- 1 tin chopped tomatoes
- 125ml water
- 1 box of prawns (800g), deveined and deshelled
- 30ml olive oil
- 2ml smoked paprika
- salt and pepper to taste
- 30ml treacle sugar
- 250ml cream
- 400g linguine, cooked
Heat the olive oil in a Le Creuset TNS Buffet Casserole, and sauté the onions and garlic until soft. Add the chilli and sauté until golden.
Add the tomatoes and water and allow to simmer for 15-20 minutes.
In a separate pan heat the olive oil until at smoking point and add the prawns, sauté quickly until just cooked and add to the chilli tomato sauce.
Stir in the cream and season well with salt, pepper, paprika and treacle sugar.
Serve hot with cooked linguine.