Peri Peri Arrabbiata Prawn Tagliatelle with Chorizo

Name: Peri Peri Arrabbiata Prawn Tagliatelle with Chorizo with garlic and parsley
Total time: 10 min
Yield: 2
Cuisine: Italian
Ingredients: 2 unit(s) Garlic; 1 unit(s) Onion; 5 grams Parsley; 160 grams Prawns; 250 grams Fresh Tagliatelle; 17.5 grams Peri Peri Seasoning; 1 pack(s) Chopped Tomato with Onion & Garlic; 1 sachet(s) Vegetable Stock; 90 grams Chorizo; to taste Salt; to taste Pepper; to taste Oil; to taste Water; to taste Sugar

with garlic and parsley

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A recipe conveniently customised just to your liking.

Tags:

Super Quick

•Eat Me First

•Family Friendly

•Protein Rich

Allergens:

Crustaceans

•Cereals containing gluten

•Egg

•Wheat

•Milk

The quantities provided above are averages only.

Total10 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Garlic

1 unit(s)

Onion

5 grams

Parsley

160 grams

Prawns

(Contains: Crustaceans)

250 grams

Fresh Tagliatelle

(Contains: Cereals containing gluten, Egg, Wheat May be present: Nuts, Soya, Walnuts, Crustaceans, Fish, Milk, Molluscs, Mustard)

17.5 grams

Peri Peri Seasoning

(May be present: Soya, Milk, Mustard, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)

1 pack(s)

Chopped Tomato with Onion & Garlic

1 sachet(s)

Vegetable Stock

90 grams

Chorizo

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

Nutrition Values

Energy (kJ)2887 kJ

Energy (kcal)690 kcal

Fat17.1 g

of which saturates6 g

Carbohydrate93.9 g

of which sugars16.6 g

Dietary Fiber7.4 g

Protein38.3 g

Salt6.2 g

Potassium96.3 mg

Calcium16.5 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Colander

Cooking Steps

Boil a large pot of salted water for the tagliatelle.
Halve, peel and chop the onion into small pieces.
Roughly chop the parsley (stalks and all).
Peel and grate the garlic (or use a garlic press).

Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
Fry the chorizo until starting to brown, 3-4 mins.
Add the onion, garlic and peri peri spice mix. Fry until softened, stirring occasionally, 4-5 mins.
Pop in the chopped tomatoes, stock and prawns. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
Cover and cook for 6-8 mins.

When boiling, add the tagliatelle to the water and bring back to the boil.
Cook until tender, 3-4 mins.
Once cooked, reserve some pasta water and drain the pasta and pop back in the pot, off the heat.
Add the pasta to the pan and toss to coat in the arrabbiata sauce.
Add a splash of pasta water to loosen the sauce if necessary. Season to taste with salt, pepper and sugar.