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)
