PRAWN CHORIZO PAPPARDELLE
- Cook pasta as usual but leave it slightly undercooked. Drain and toss with a little olive oil and store in a sealed container in the refrigerator until needed.
- Add chorizo into a cold pan with a clove of garlic and turn on medium heat and cook for 5 minutes or until fat has rendered and chorizo is crisp.
- Add wine to deglaze the pan and cook to reduce by half. Add chipotle, prawns and cook for 2 minutes then add pasta, lemon juice and a pinch of salt, cook for 2 minutes while tossing to warm and coat the pasta. Remove from heat.
- Serve with parsley to garnish.
BEN'S TIP: Chipotle sauce is a hot Mexican hot sauce. If you don’t like your food to hot only put a small amount in.