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Best Blogger Janice Tripepi combines Rosa tomatoes, chorizo and prawns in this delicious sauce for pasta. She says this is the dish that is most-requested by her friends and family.

Sugo di Scampi


  • olive oil
  • 8 cloves of garlic, finely chopped
  • 1 onion, finely chopped
  • 2.5 5 ml smoked dried chilli flakes
  • 2 chicken stock cubes, crumbled
  • 5 ml freshly milled black pepper
  • 225 g chorizo sausage, sliced into 4mm slices
  • 250 ml dry white wine
  • 600 g Rosa tomatoes, sliced in half
  • 1 x 410 g can Rhodes Chopped & Peeled Tomatoes
  • 600 g fresh prawns, shells on and deveined
  • 45 ml fresh Italian parsley, chopped

Chef's hint: Janice likes to leave the prawn heads and shells on; some like to remove them. The choice is yours but if you remove them, then immediately use the raw heads and shells to make a great stock for risotto! Click here for more exciting flavours from Janice!


Heat enough olive oil to cover the base of a large frying pan. Add the garlic, onion, chilli flakes, stock cubes and black pepper and toss until the onions are lightly browned.

Add the chorizo sausage and cook for about 3 minutes.

Add the wine and cook until reduced and the alcohol has cooked off.

Add the Rosa as well as tinned tomatoes, cover and simmer for 3 minutes or until the fresh tomatoes have softened.

Remove the lid and cook a further 10 minutes or until the sauce has reduced to a thick consistency.
Add the prawns and cook for a further 2 - 4 minutes or until the prawns have just cooked through.

Remove from the heat, sprinkle with the parsley and serve immediately over your favourite homemade pasta.

Serves 4 6