Tagliatelle with spicy prawns


  • 400g Panzani Tagliatelle
  • 250g of peeled prawns
  • 1 tomato
  • 4 to 5 tablespoons of ketchup
  • 5 to 10 drops of Tabasco
  • Chilli paste
  • Harissa
  • Bird's eye chilli pod
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper

Preparations steps

  • 1. Peel the tomato and cut it up into small pieces. Cook the pieces of tomato with the ketchup and the Tabasco in a pan over low heat. Add the chilli paste and the harissa.
  • 2. Mix the sauce with the peeled prawns and leave to macerate for 20 minutes, stirring regularly.
  • 3. Cook the Tagliatelle in a large amount of salted boiling water for 12 minutes. Drain.
  • 4. Arrange the pasta, prawns and some bird's eye chillies on the plates, adding a drizzle of olive oil at the last minute.

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