Seared prawns, burst tomatoes and hot muhammara make a rich sauce for fusilloni, finished with Pecorino Romano and Greek basil
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 2 |
| Cuisine | Italian |
| Diet | Other |
| Preparation | Easy |
| Calories | 778 |
| Fat | 29g |
| Saturates | 7g |
| Protein | 42.03g |
| Carbs | 17g |
| Sugars | 9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBring a large pot of generously salted water to the boil and cook the fusilloni for 7 minutes before draining and reserving 250ml of the pasta water.
Meanwhile, heat the olive oil in a large frying pan over a high heat. Season the prawns with smoked paprika, salt and pepper and sear for 1–2 minutes on each side until golden and just cooked through. Remove from the pan and set aside.
Add the cherry tomatoes to the same pan and cook over a high heat for 4–5 minutes, shaking the pan, until the tomatoes soften and begin to burst. Reduce to a low heat, add the garlic and sugar. Cook gently for 1–2 minutes.
Stir in the muhammara with 100ml of the reserved pasta water and simmer gently for 1 minute. Add the drained fusilloni and prawns to the pan. Toss everything together, adding splashes of the remaining pasta water until the sauce coats the fusilloni.
Divide the pasta between bowls and top with the Pecorino Romano and a scattering of basil leaves.
