#cobbglobal

Prawn chorizo, pappardelle pasta with tarragon and chilli

INGREDIENTS

500g pappardelle pasta

12 medium raw prawns

1 chorizo, chopped into cute little cubes

Medium onion, chopped

1 garlic clove crushed

Juice and zest of 1 lemon

250 ml passata with 1 tbsp tomato paste, and 50 ml warm water.

Fresh tarragon

Fennel seeds

1 teaspoon smoked paprika Freshly grated parmesan cheese

Salt and pepper

Extra virgin olive oil

METHOD

Light your CobbleStone to get your COBB going. Boil your water using your COBB Frying Dish, add salt and cook the pappardelle until al dente, drain and keep warm until needed. ( do not rinse the pasta under clean water, rather keep some of the cooking water to refresh the pasta)

In the same Frying Dish that you cooked the pasta, wipe dry, add oil, heat up a little then add the chorizo, fry until nice and slightly crisp without burning, remove from the Frying Dish and in the chorizo oil add the onions and garlic.

Cook on medium heat for 4 minutes, the idea is to slowly cook the onions and garlic so they slightly caramelize and sweeten, add the fennel seeds then add the wine.

Cook for 4 minutes then add the tomato passata and paste mixture. Place the lid over the Frying Dish to build up some good heat and reduce the tomato by 1-third.

Remove the lid then add the raw prawns, cook for 3 minutes then add the chorizo back, fresh tarragon, lemon zest, juice and paprika. Season with salt and pepper then add the pappardelle back, toss through and add freshly grated parmesan cheese.

Serve.