Single Vineyard Pecorino & Prawn Pasta

Prawn and Chorizo Pasta

Serves: 4 Prep: 10 mins Cook: 10 mins Pair: Single Vineyard Pecorino

The zippy salinity and textured palate of our Single Vineyard Pecorino is the perfect accompaniment for this delicious Prawn and Chorizo pasta.

You’ll be transported to the warm Italian sun as soon as this combination hits your tastebuds.

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

1. Put the pasta water on to boil
2. Finely chop the prawn cutlets
3. Dice the piquillo peppers
4. Remove chorizo from the casing
5. Fry the chorizo in a little oil, breaking it up into smaller pieces as it cooks – approx. 3mins
6. Add piquillo & garlic and cook for a further minute
7. Add prawns and cook for a minute
8. Add cream and simmer – adding it in stages so that it comes to a simmer quicker and also thickens quicker too
9. 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

• We 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 not to overcook the prawns
• Chopped parsley will also work with instead of coriander

These wines would also pair fantastically with this recipe: