Ingredients

The following ingredients have 4 Servings
  • 300 g (10 ½ oz) spaghetti (or linguine / pasta of your choice)
  • 1 tsp olive oil
  • 100 g (3 1½ oz) spicy chorizo (chopped)
  • 2 large shallots (, finely diced)
  • 1 tsp minced garlic
  • 1 tsp chilli paste or sriracha
  • 2 tbsp butter
  • 2 tsp red wine vinegar
  • 400 g (14 oz) fresh cherry tomatoes, (halved or equivalent canned)
  • 1 tsp salt
  • 1 tsp sugar
  • 120 ml (½ cup) white wine
  • 450 g (1 lb) raw king prawns
  • handful chopped baby kale (or spinach)
  • 3 tbsp grated parmesan (or to taste (optional))
  • pinch chilli flakes ( to taste)
  • Salt and freshly ground black pepper ( to taste)

Instruction

  • Bring a large pot of water to a boil, add salt and cook the spaghetti until al dente (about a minute less than pack instructions). Reserve some of the pasta water before draining.
  • Meanwhile, heat the olive oil in a large pan, add the chorizo and cook over high heat until it starts to release some of its spicy oil.
  • Reduce the heat to medium low, add the diced shallots and saute 5 minutes.
  • Stir in the red wine vinegar, butter, garlic, chilli paste and add the chopped tomatoes. Season with the salt and sugar, stirring to combine.
  • Add the wine and bring to a rolling simmer. Cook until the tomatoes start to break down and release their juices.
  • Add the prawns and cook for 3-4 minutes or until they turn pink.
  • Add the chopped kale or spinach and stir into the sauce so that it wilts. Check the seasoning and adjust if necessary.
  • Add the cooked pasta to the sauce and use tongs to toss it so that it is coated in the sauce. Add grated parmesan and chilli flakes and serve.