Rigatoni with spiced prawns, tomatoes & chorizo

• olive oil↗4 tbsp tbsp
• shallots↗2

  diced

• uncooked chorizo↗120g g

  sausage, thinly sliced

• large tomatoes↗6

  chopped

• rigatoni↗350g g
• large prawns↗200g g

  shells and tails removed if necessary, chopped

• large spring onions↗2

  thinly sliced, keep the whites and greens separate

Step-by-step instructions

1. 1

   Put the oil, shallots and a good grind of pepper in a large, cold frying pan. Place over a low heat and slowly cook for 10 mins, stirring regularly, until softened.

2. 2

   Add the chorizo to the shallots, turn up the heat (but not too much) and colour a little. When the orange oil is released into the pan, add the tomatoes and a good pinch of salt. Stir over a medium heat – the tomatoes should literally melt in about 10 mins. If the sauce is not bubbling, turn up the heat a little. Add 100ml water and bring to the boil. Gently simmer for a few mins more.

3. 3

   Meanwhile, cook the pasta. Add the prawns to the sauce, bring back to the boil and cook for 1 min until the prawns change colour. Drain the pasta and stir into the sauce with the spring onion whites. Cook and stir for 1 min. Serve sprinkled with the spring onion greens.