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    Nutrition Info . . .

    MineralsPhosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 400g Barilla caserecce (or penne or fussili)

    2. 1 tbs extra virgin olive oil

    3. 100g pancetta, diced

    4. 1 garlic clove, crushed

    5. 4 long green shallots, trimmed, thinly sliced

    6. 1/2 tsp dried red chilli flakes

    7. 16 green prawns, peeled and de veined

    8. 125ml (1/2 cup) white wine

    9. 400g jar Barilla arrabbiata sauce

    10. 75g baby rocket leaves

    Instructions Jump to Ingredients ↑

    1. Cook the caserecce in a large saucepan of lightly salted water according to the packet instructions or until al dente. Drain well reserving 60ml (1/4 cup) of the pasta cooking liquid.

    2. Meanwhile, heat the oil in a large non stick frying pan over a medium-high heat. Add the pancetta, cook stirring occasionally for 4-5 minutes or until golden. Add the garlic, shallots and chilli flakes, cook stirring for 1 minute further. Add the prawns, season with salt and pepper and cook until prawns are jut cooked through.

    3. Add the wine and simmer until almost completely evaporated, add the arrabbiata sauce and simmer for 2 minutes.

    4. Add the drained pasta to the sauce with the rocket and toss to combine, adding the pasta cooking liquid if the pasta is too dry. Divide pasta between serving plates/bowls, drizzle with a little extra olive oil if desired.


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