Chilli Prawn Tagliatelle with Herby Pangrattato
This pasta dish is packed full of summery flavours, perfect as the evenings get warmer. A hit of heat from Chilli Pepper Pete’s Dragon’s Blood Mega Hot Sauce is balanced by a smooth, silky tomato sauce. The dish is finished off with pan-fried king prawns and a sprinkling of pangrattato – crispy, herby breadcrumbs. This might sound crazy but they taste incredible and add a lovely texture contrast – you’ve just got to try it.
1 fat garlic clove
Olive oil for frying
1 can of plum tomatoes
Salt, black pepper and a pinch of sugar
50g soft herby cheese (like Boursin)
¼ tsp Chilli Pepper Pete’s Dragon’s Blood Mega Hot Sauce (or to taste)
150g peeled king prawns
Butter for frying
2 slices of white bread
A small handful of fresh parsley
Coarse sea salt
1. Start by making the sauce. Finely chop the onion and garlic, and fry gently in a splash of olive oil until soft. Then add the plum tomatoes, breaking up with a wooden spoon, and season with a pinch of salt, black pepper and sugar.
2. Simmer the sauce gently for about five minutes, then use an immersion blender to puree until smooth. Stir through the cheese and the Chilli Pepper Pete’s Dragon’s Blood Mega Hot Sauce (add this with a light hand, it’s fiery stuff!) and then leave to simmer on a low heat.
3. Now’s probably a good time to get the pasta going – cook according to the instructions on the packet. While it’s cooking, fry the prawns in a little melted butter until they start to turn golden brown.
4. Finally, make the pangrattato – I find the easiest way to do this is to toast the bread, and then chop it to create coarse breadcrumbs. Drizzle with a small amount of olive oil and fry for a minute or two, until really crispy, then mix with a little chopped fresh parsley and coarse sea salt.
5. To serve, stir the tagliatelle through the sauce, and then dish up topped with the prawns and a generous sprinkling of herby breadcrumbs.