King Prawn Pappardelle with Tomato and Chilli Sugo

Place a large pot of water over a high heat, bring to the boil and add 1 teaspoon of salt.

Place the Pappardelle into the boiling water and stir to avoid the pasta sticking together or to the bottom of the pot.

Cook for 8 to 10 minutes until al dente or follow makers cooking instructions. Remove pasta from the heat, strain off the water and drizzle over 1 tablespoon of olive oil.  Stir oil through the pasta then cover with a lid to keep warm. Set aside.

Meanwhile, place a large non-stick high sided fry pan over a medium high heat and pour in the remaining olive oil. Once hot, place in the prawns and fry for 2 to 3 minutes, then deglaze the pan with Verjuice. Allow Verjuice to reduce by approximately half (this will not take very long) then take the prawns out and set aside.

Add the Tomato & Chilli Sugo to the pan with the reserved Verjuice and bring mixture to a simmer to heat the sauce through. Return the prawns to the pan along with the parsley and salt and pepper, and stir to combine.

To serve, toss the pasta through the sauce and place onto platter. Grate over the salted ricotta (optional) and drizzle with Extra Virgin Olive Oil. Alternatively, serve into 4 separate bowls and dress individually.

Maggie Beer
Cooking Hampers

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