Prawn and chilli pasta
If by nature you are indecisive, shopping for pasta can be tricky. There are so many varieties on offer: wholemeal spaghetti (my favourite), squid ink tagliatelle, rainbow bow ties, alphabet letters and farm yard animals, even gluten free varieties made from corn, quinoa and rice (the latter of which I find difficult to see as anything but noodles).
I’m as proud as punch to say I handmade the pasta for this recipe but I’m not going to make you feel guilty for buying a pasta maker 5 years ago and using it only twice…because I’m right there with you. It’s a reality that most of the time there isn’t time to make pasta from scratch so when I say I’m “making pasta”, in reality I’m “choosing pasta”. I know that dried isn’t the same as fresh but there are some dried varieties around that make pretty good, convenient alternatives. I’ve found a good brand of dried pasta – it’s made with durum wheat so I can get it al dente and unlike some imported varieties which appear to have flown first class from Italy, it’s affordable.
For this recipe, begin making the sauce in a large frying pan as you’ll be adding the pasta and prawns at the end.