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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a simple and delicious recipe from The Essential Pasta Cookbook . I have substituted hot taco sauce for the salsa before, and I have used penne instead of rigatoni, and it is just as good! Ingredients:
500 g rigatoni pasta |
1 tablespoon oil |
2 garlic cloves, crushed |
2 red chilies, finely chopped |
3 spring onions, sliced |
750 g raw prawns, peeled and deveined |
300 g hot salsa |
1 1/2 cups cream |
2 tablespoons fresh parsley, chopped |
Directions:
1. Cook the pasta in a pot of rapidly boiling salted water until al dente, drain.
2. Heat the oil, add the garlic, chilli, and spring onions, and cook over medium heat for 2 minutes, or until garlic is soft and golden.
3. Add the prawns and cook for 5 minutes, or until the prawns are browned. Stir in the salsa and cream and bring to the boil. Reduce the heat and simmer for 3-5 minutes, or until the sauce thickens slightly. Divide the pasta among 4 plates, top with the sauce, and garnish with parsley.
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