Serves: 2–3 | Prep time: 10 mins | Cook time: 15 mins
Ingredients:
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300g Monty & Sons Radiatori pasta
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2 Chorizo sausages, sliced into rounds
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300g Prawns (peeled and deveined)
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200ml Passata
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1 Shallot, finely diced
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2 cloves Garlic, crushed or minced
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1 tbsp Chilli flakes (adjust to your heat preference)
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1 Lemon, zested
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1 bunch Fresh parsley, chopped
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Garnish: Grated Parmesan, salt, and black pepper
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Pantry basics: Olive oil and plenty of salt for the water
Instructions:
1. Prep the Pasta Water: Bring a large pot of water to a boil. Salt it generously—"as salty as the Mediterranean." Add the Radiatori and cook for 7–8 minutes until al dente.
2. Crisp the Chorizo: While the water heats, place a large skillet over medium-high heat with a good glug of olive oil. Add the sliced chorizo and fry until deeply caramelized and the oil has turned a vibrant orange. Remove the chorizo with a slotted spoon and set aside in a bowl, leaving that flavourful oil in the pan.
3. Build the Base: Turn the heat down to low-medium. Add the shallot, garlic, and chilli flakes to the chorizo oil. Sauté gently until the shallots are soft and translucent (don't let the garlic brown!).
4. Simmer the Sauce: Pour in the passata and add the lemon zest. Return the chorizo to the skillet. Let this simmer on medium heat for about 5 minutes to thicken slightly and let the flavours marry.
5. Cook the Prawns: Add the prawns to the sauce. Simmer for 2–3 minutes, turning them occasionally, until they are pink and opaque.
6. The Glossy Finish: Just before draining the pasta, reserve ¼ cup of the starchy pasta water. Add the cooked Radiatori directly into the skillet. Pour in the reserved water and toss everything vigorously over medium heat for 1 minute until the sauce is glossy and coats every ridge of the pasta.
7. Final Touch: Stir in the majority of the chopped parsley. Season with salt and pepper to taste.
To Serve:
Divide into bowls and top with a generous dusting of parmesan, the remaining parsley, and an extra crack of black pepper.
