PRAWN AND CHORIZO PENNE
PREPARATION: 15min ~ COOK: 20min ~ READY IN: 35min
INGREDIENTS (SERVES 4)
1 carrot, diced
1 stick celery, diced
3 eschalots, diced
3 cloves garlic, diced
1 rasher bacon, diced
1 teaspoon thyme
1 tablespoon butter
350ml Ghost Rock Chardonnay
1 tablespoon whole seed mustard
500g packet of penne
1 chorizo sausage, sliced diagonally
500g raw prawns, shelled and deveined, reserve the shells for the sauce
10 cherry tomatoes, halved
1 tablespoon chopped chives
To make the velouté, sauté the carrot, celery, eschalots, garlic, bacon, prawn shells and thyme over a medium heat in the butter for about 10 minutes. Add the white wine and reduce by half, then add the cream and mustard and simmer for 2 minutes. Strain the sauce, reserving the liquid and check for seasoning. Set aside and keep warm.
Cook the pasta to packet instructions, once it is al dente strain it and toss it through a little olive oil so it stays loose.
While the pasta is cooking, place the chorizo in a cold pan and bring the heat up to render the oil out of the sausage. Once there is heat in the pan add the prawn meat and pan- fry for a couple of minutes each side. Remember to turn the chorizo as well. Set the prawn and chorizo aside and cover with foil.
In a large bowl, toss together the pasta, velouté, chorizo, chives and tomatoes. Spoon the pasta mix into shallow bowls and place some prawns on top. I like to garnish this with some nasturtiums and chive flowers or baby herbs.