Prawn and Chorizo Pasta
Serves: 4 Prep: 10 mins Cook: 10 mins Pair: Single Vineyard Pecorino
Ingredients
3 x chorizo
12 x prawn cutlets
2 cloves garlic – crushed
50g piquillo peppers
400ml cream
Salt
Oil
3 tbsp chopped coriander
350-400g rigatoni pasta
Method
- Put the pasta water on to boil
- Finely chop the prawn cutlets
- Dice the piquillo peppers
- Remove chorizo from the casing
- Fry the chorizo in a little oil, breaking it up into smaller pieces as it cooks – approx. 3mins
- Add piquillo & garlic and cook for a further minute
- Add prawns and cook for a minute
- Add cream and simmer – adding it in stages so that it comes to a simmer quicker and also thickens quicker too
- Add cooked pasta and some pasta water, toss to combine and finish with coriander
Essential Tools
- Chef knives
- Chopping board
- Sauce pan
- Frying pan
- Tongs/wooden spoon
- Measuring/weighing utensils
Tips/Tricks
- I used chorizo but you can use any sausage you like – add a little chilli flakes or paprika if using a plain pork sausage
- Adding the cream in batches allows the pan to stay at a hotter temp and will reduce the cream quicker which helps to not overcook the prawns
- Chopped parsley will also work with instead of coriander
These wines would also pair fantastically with this recipe:
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In 2021, we selected the best barrels of our single vineyard Chardonnay. It is the style of Chardonnay that we love to drink as it is fine, elegant and complex, nothing like the guys who made it.
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Mouth filling and elegant, this hand crafted wine is a great example of a modern Hunter Chardonnay.
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Verdelho has a rich history in the Hunter Valley as one of the originally planted varieties. These vines are planted on our Lovedale Road property in the early 90’s.
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