This Prawn and Chorizo Spaghetti with Fresh Tomato Sauce recipe is an exquisite fusion of seafood and Spanish charcuterie that promises a hearty, satisfying weeknight dinner!
The succulent prawns offer a delightful taste of the sea, and their inherent sweetness magnificently contrasts with the rich, smoky intensity of the chorizo. These two key ingredients, when twirled together with perfectly cooked spaghetti, create a match made in culinary heaven.
The Fresh Tomato Sauce clings beautifully to the spaghetti, prawns, and chorizo, enveloping them in its rich and robust flavours.
Together, the delicate prawns, smoky chorizo, spaghetti, and tomato sauce create a textural and taste symphony, a dance of flavourful notes that entertain the palate. Despite its gourmet appeal, this recipe is remarkably easy to prepare, making it an excellent choice for a weeknight dinner.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a chopping board, medium saucepan, knife, strainer, grill pan, slotted spoon and a bowl.
Prawn and Chorizo Spaghetti with Fresh Tomato Sauce
- 1 Garlic Clove
- 1 Onion
- 60g Chorizo
- 1 Tbsp Tomato Purée
- 1 Tbsp Red Wine Vinegar
- 120g King Prawns
- 1 Punnet of Baby Plum Tomatoes
- 1 Bunch of Chives
- 200g Spaghetti
- 1 Pinch of Chilli Flakes
- 150ml Water for Pasta
Step 1: Get Prepped
Put a large saucepan of water with 0.5 tsp of salt on to boil for the pasta. Peel and grate the garlic (or use a garlic press). Halve the tomatoes. Halve, peel and thinly slice the onion. Finely chop the chives. TIP: You can use also use scissors to chop the chives!
Step 2: Start the Sauce
Heat a drizzle of oil in a frying pan on high heat. Add the chorizo, stir-fry until just turning crispy, 2-3 mins. Lower the heat to medium, stir in the tomatoes, onion and a little knob of butter (if you have some!) to the pan. Season with salt and pepper and give it all a good stir. Cover with a lid (or foil) then leave to cook until the onions are soft and the tomatoes have burst, 10-12 mins, stirring once or twice.
Step 3: Cook the Spaghetti
Meanwhile, add the spaghetti (see ingredients for amount) to the pan of boiling water and cook for 8 mins. Once cooked, reserve some of the pasta water (see ingredients for amount), then drain the pasta in a colander, pop back in the pan, drizzle with a little olive oil and stir through to stop it sticking together.
Step 4: Finish the Sauce
After 10-12 mins, remove the lid from the frying pan and stir in the the garlic, tomato puree, a small pinch of chilli flakes (don’t add all of them, you can add more later and they are spicy!) and the red vine vinegar. Increase the heat slightly and bring to the boil. Cook for 30 seconds then add the reserved pasta water for the sauce.
Step 5: Mix it Up
Add the prawns into the sauce, mix together and cook for a further 4-5 mins.
IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle! Taste and season with more salt and pepper if necessary. Add some more chilli flakes here if you want to!
Step 6: Finish and Serve the Dish
Once the prawns are cooked, mix the drained spaghetti into the sauce and add a splash of the water if it looks a little dry! Toss everything together well then remove from the heat. Mix the chives into the pasta then divide between your bowls. Buon Appetito!