Prawn Linguine With Chorizo & Cabernet Tomato Sauce

Name: Prawn Linguine With Chorizo & Cabernet Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fennel seeds; 5 1/4 ounces chorizo spicy, ring; 2 sprigs fresh rosemary; 2 garlic cloves; 1 red chilli; olive oil; 2 11/16 cups chopped tomatoes tins of; 1 glass cabernet sauvignon or other red wine or a good fish or chicken stock; 1 tablespoon harissa paste or tomato puree if you don't like it too hot; 2 teaspoons dried oregano; 2/3 pound linguine pasta; 7 15/16 ounces peeled prawns sustainably caught, preferably raw but cooked will work too; 2 teaspoons caster sugar optional; 1 handful fresh flat leaf parsley to serve; ground black pepper

Servings: persons

2 fennel seeds
5 1/4 ounces chorizo spicy, ring
2 sprigs fresh rosemary
2 garlic cloves
1 red chilli
olive oil
2 11/16 cups chopped tomatoes tins of
1 glass cabernet sauvignon or other red wine or a good fish or chicken stock
1 tablespoon harissa paste or tomato puree if you don't like it too hot
2 teaspoons dried oregano
2/3 pound linguine pasta
7 15/16 ounces peeled prawns sustainably caught, preferably raw but cooked will work too
2 teaspoons caster sugar optional
1 handful fresh flat leaf parsley to serve
ground black pepper

1
Put a large saute pan on a medium heat (with no oil for the moment). Bash up the fennel seeds using a pestle and mortar until lightly crushed and tip them into the pan. Cook for 3-4 minutes, tossing them from time to time until they start to release their lovely smell.
2
Meanwhile, slit the chorizo down the side, peel and discard the casing and cut the sausage into chunks. Pull your fingers down the length of the rosemary to release the leaves and then finely chop them. Peel and finely chop the garlic and deseed and finely chop the chilli. Add everything to the now sweet-smelling fennel with a little drizzle of oil and cook for 1-2 minutes, stirring.
3
Next add the tomatoes, wine (or stock), harissa paste (or tomato puree) and oregano. Then whack up the heat and leave it to bubble away for about 15 minutes so the sauce can become nice and thick and full of flavour. Give it a stir every so often to prevent it sticking.
4
As this cooks, put the kettle on to boil and then cook the linguine in a large pan according tot he packet instructions.
5
Add the prawns to the sauce for the last 4-5 minutes of cooking time. If using already cooked prawns, they will take a little less time as you are simply warming them through.
6
Meanwhile, drain the cooked pasta well and return it to the pan, adding a good drizzle of oil and some salt and pepper, then pop the lid on to keep warm.
7
The prawns should now be cooked in the sauce. They should be pink and white on the outside and white inside. Taste the sauce, adding some salt and pepper if you think it needs it and a little sugar if it tastes too sharp. If you add sugar, stir it in well and then leave to cook for another minute.
8
Finally, tip the sauce into the pasta, stir well, then divide between four plates, scatter with ripped-up parsley and serve.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 fennel seeds, 5 1/4 ounces chorizo spicy, ring, 2 sprigs fresh rosemary, 2 garlic cloves, and more.

Yes, Prawn Linguine With Chorizo & Cabernet Tomato Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!