Spicy prawn penne

Hot and fiery!

Serves: 8

Ingredients

• 500g penne pasta
• 50ml olive oil
• 100g onion, peeled and finely sliced
• 10g garlic paste or fresh, peeled and chopped
• 500ml tomato sauce (tin, tetra pak, home made)
• 100ml fish stock
• 5ml salt
• 5g thyme, dried
• 5g oregano
• 5g white pepper
• 5g ground black peppercorns
• 5g hot paprika or cayenne pepper
• 200ml Millac Gold

Method

• Place the penne pasta into boiling salted water and cook for 15-17 minutes or until al dente. Drain and toss in additional olive oil to prevent sticking
• Meanwhile, make the sauce by heating oil in a suitable sized pan, add the onions and garlic and gently fry lightly until golden brown
• Add the tomato sauce and spices and bring to the boil. Stir in the Millac Gold and simmer for 4-5 minutes to cook out the spices
• Add the shrimps/prawns and cook until tender. Add more seasoning if desired and stir in the spinach to wilt
• To serve, blend the shrimp/prawn sauce with the cooked penne and serve with a topping of grated parmesan cheese

Note:

This sauce is hot and fiery so to reduce the intensity, reduce the spice to 2.5ml (1/2tsp)