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Penne with chorizo & prawns

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 2 chorizo sausages, thinly sliced
  • 1 red onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon sweet paprika
  • 400g penne rigate
  • 625ml (2 1/2 cups) Massel salt reduced chicken style liquid stock
  • 400g can no-added-salt diced tomatoes
  • 2 teaspoons finely chopped fresh thyme
  • Large pinch of saffron threads
  • 500g green prawns, peeled leaving tails intact, deveined
  • 1/4 cup chopped fresh continental parsley


  • 1
    Heat half the oil in a saucepan over medium-high heat. Cook the chorizo and onion, stirring, for 5 minutes or until the chorizo is golden and the onion is soft.
  • 2
    Add the garlic and paprika and cook for 30 seconds or until aromatic. Stir in the pasta, stock, tomato, thyme and saffron. Bring to the boil. Reduce heat to medium-low. Cover and cook, stirring often, for 10-15 minutes or until liquid reduces and thickens slightly. Add the prawns. Cook, covered, stirring occasionally, for 5 minutes or until the pasta is al dente and the prawns curl and change colour.
  • 3
    Divide among bowls and top with parsley.

Source: taste.com.au


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