It is warming and hearty and you could even make it into a lighter meal and serve with courgetti.
Recipe:
(Serves 2)
180g gluten free spaghetti
100g chorizo, sliced
100g raw king prawns
1 handful frozen peas
400g tin chopped tomatoes
3 tbsp tomato purée
1 tsp oregano
1 tsp paprika
1 tsp chili powder
1/2 tsp sugar
1 tbsp chopped fresh parsley, to serve
1 tbsp grated parmesan, to serve
Salt & pepper
Add a splash of sunflower oil to a large frying pan. Once sizzling, add the chorizo pieces and fry until the oil turns lovely and orange and slightly crisp.
Once the chorizo is cooked, add the prawns and cook until they are cooked through and thoroughly hot.
Pour in the tin of tomatoes, season with salt and pepper, then stir in the tomato purée, peas, oregano and paprika.
Leave to simmer while you cook the pasta (about 10 minutes).
Bring a pan of water to the boil, place the pasta in the boiling water and cook per packet instructions.
Drain the pasta, divide between two bowls, top with the prawn & chorizo sauce and then adorn with the parsley and parmesan.
400g tin chopped tomatoes
3 tbsp tomato purée
1 tsp oregano
1 tsp paprika
1 tsp chili powder
1/2 tsp sugar
1 tbsp chopped fresh parsley, to serve
1 tbsp grated parmesan, to serve
Salt & pepper
Add a splash of sunflower oil to a large frying pan. Once sizzling, add the chorizo pieces and fry until the oil turns lovely and orange and slightly crisp.
Once the chorizo is cooked, add the prawns and cook until they are cooked through and thoroughly hot.
Pour in the tin of tomatoes, season with salt and pepper, then stir in the tomato purée, peas, oregano and paprika.
Leave to simmer while you cook the pasta (about 10 minutes).
Bring a pan of water to the boil, place the pasta in the boiling water and cook per packet instructions.
Drain the pasta, divide between two bowls, top with the prawn & chorizo sauce and then adorn with the parsley and parmesan.
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