Spicy prawn pasta

Mpho Sephiri
4 servings Prep: 30 mins, Cooking: 30 mins By Mpho Sephiri
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Ingredients (19)

400 g prawns
1 chorizo sausage
pancetta — a handful
1 tin Italian tomatoes
1 tbsp tomato paste
1/2 tbsp cayenne pepper
1 tbsp paprika
salt and freshly ground black pepper
500 ml vegetable stock — or chicken stock
1 red onion
1 tbsp garlic cloves — crushed
1 red pepper — sliced
1 green pepper — sliced
1 yellow pepper — sliced
1 tbsp butter
1 tsp honey
linguine — 1/2 a packet
fresh parsley — chopped, to garnish
parmesan — grated, to garnish
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Method:

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.

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