|pancetta — a handful|
|1 tin||Italian tomatoes|
|1 tbsp||tomato paste|
|1/2 tbsp||cayenne pepper|
|salt and freshly ground black pepper|
|500 ml||vegetable stock — or chicken stock|
|1 handful||calamata olives|
|1 tbsp||garlic cloves — crushed|
|1||red pepper — sliced|
|1||green pepper — sliced|
|1||yellow pepper — sliced|
|linguine — 1/2 a packet|
|fresh parsley — chopped, to garnish|
|parmesan — grated, to garnish|
Fry veggies separately (green, red and yellow pepper) and put aside.
Season the clean prawns with salt and pepper then fry in garlic and butter. Once done, set aside.
Using the same pan, fry the pancetta and chorizo.
To make the sauce, fry the red onion and crushed garlic until soft. Add the Italian tomatoes, cayenne pepper, paprika and vegetable stock or chicken stock, then let simmer. Add a little bit of honey if the sauce is a little sour.
Cook the pasta according to package instructions.
Add the Calamata olives to the sauce. Once it’s done, add everything and mix together. Let it sit on low heat so that all the flavours can blend in together.
Serve warm with grated parmesan and some chopped parsley.
Reprinted with permission from Mpho Sephiri. For more recipes, follow on Instagram.