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 400 g tin Italian peeled tomatoes – crushed by hand in a bowl
- 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!
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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