Arrabbiata with Chorizo and Prawns
Arrabbiata with Chorizo and Prawns Recipe
Pasta. One of my favourite ever foods. Hearty. Delicious. Filling. For me, there’s nothing more satisfying than a huge bowl of delicious pasta that leaves you so full you don’t think you’ll be able to eat again for days. My arrabbiata with chorizo recipe is the perfect example of a simple dish taken to the next level. Super easy to make, this pasta recipe is spicy, packed full of flavour and perfect for a weeknight dinner. Ribbons of tagliatelle lend themselves to a thick, rich sauce laden with chilli, prawns and juicy chunks of chorizo.
A Spanish twist on an Italian classic, this recipe takes an already delicious dish and elevates it with smoky and spicy flavours – making a light dish more robust and hearty with the addition of the sausage and the prawns. This is perfect for dinner all year round, this dish will definitely leave you wanting seconds!
Ramping Up A Classic
Arrabbiata, meaning angry in Italian, is a punchy, spicy sauce traditionally made with tomatoes, chilli and garlic. It’s usually served with Penne, a great vessel for a sweet tomato sauce but I’ve swapped it out for tagliatelle as it’s all I had in the cupboard. Penne will work just as well though. I’ve added onions, paprika and chicken stock cube to create a deeper, richer flavour that stands up to the smoky sweetness of the sausage.
I think this delicious Spanish twist on the italian classic is a combo made in heaven. Chorizo adds oily, rich flavours that just really elevate this dish to the next level!
This spicy Spanish twist on an Italian classic will have you reaching for second helpings!
- 1 tbsp extra virgin olive oil
- 1 brown onion diced finely
- 3 garlic cloves crushed
- 1 tsp smoked paprika
- 150 chorizo sausage
- 1 tin peeled plum tomatoes
- 1 tbsp tomato paste
- 2 tsp fresh chilli diced
- 1 pinch chilli flakes
- 1 chicken stock cube crumbled
- pinch salt and pepper
- 350 grams king prawns
- 400 grams tagliatelle
Heat the olive oil over a pan on medium heat. Add the onion, stirring for a few minutes until translucent. Add the garlic and the chorizo, stirring until the oils are released from the sausage.
Bring a large salted pot of water to the boil.
Add the tomato puree, paprika and tomato paste, and stir for a few minutes until the rawness of the tomato paste is cooked out.
Add the chilli and chilli flakes along with the chicken stock cube, before adding the can of peeled plum tomatoes. Add a cup of water, and bring to a simmer.
Add the tagliatelle to the pot of water, and cook a minute or two before done. Drain, and reserve some of the pasta water for later.
Break up the larger chunks of tomato with the back of a wooden spoon until you get your desired consistency. I like my sauce quite chunky.
Adjust seasoning with salt and pepper, and leave over a simmer until sauce is reduced and thick.
Add the prawns to the sauce, and allow to cook them through for 3-4 minutes. Add a ladle of the starchy pasta water to the sauce, and stir through the cooked pasta.
Serve immediately, and garnish with extra chilli flakes and chunks of mozzarella. (optional, but so delicious)