Tagliatelle with Prawns in Creamy Tomato Sauce

Ingredients

• 150 gtagliatelle
• 225 gprawns — peeled, raw, large
• 1onion — medium
• 2 clovesgarlic
• 1½ tbspolive oil
• 35 gtomato paste
• 400 gtomatoes — peeled, canned
• 200 mlcooking cream
• ¼ tspchilli powder
• 50 gParmesan cheese
• 2 tbspparsley — finely chopped, fresh
• ¼ tspsalt — fine
• black pepper — freshly ground, to taste

Method

1. 1

   Peel and finely chop the onion. Peel and finely chop the garlic.

2. 2

   Heat 1 tbsp olive oil in a large frying pan and sauté the onion over medium heat for about 4 minutes until soft and translucent.

3. 3

   Add the garlic and cook for 30 seconds. Then add the tomato paste and cook for about 1 minute.

4. 4

   Add the peeled tomatoes and cooking cream. Roughly break up the tomatoes with a wooden spoon. Add the chilli powder, salt, and black pepper, and let the sauce simmer gently without a lid for about 15 minutes.

5. 5

   Meanwhile, cook the tagliatelle according to package directions until al dente. Reserve about 50 ml of the cooking water and drain the pasta.

6. 6

   Pat the prawns dry. Heat the remaining ½ tbsp olive oil in a second frying pan and cook the prawns for about 2–3 minutes, until pink and just cooked through.

7. 7

   Add the prawns to the tomato-cream sauce. If necessary, add a small splash of the reserved pasta water to loosen the sauce slightly.

8. 8

   Add the tagliatelle to the sauce and gently toss to combine.

9. 9

   Divide between two plates and finish with Parmesan cheese and fresh parsley.