"A Spanish flavour in a hearty pasta meal."

• 4 tbsp olive oil
• 2 small onions , diced
• 120g uncooked chorizo sausage, thinly sliced
• 800g large tomatoes , chopped
• 350g rigatoni
• 200g large prawns , shells and tails removed if necessary, chopped
• 2 large spring onions , thinly sliced, keep the whites and greens separate

Put the oil, onions and a good grind of pepper in a large, cold frying pan. Place over a low heat and slowly cook for 10 mins, stirring regularly, until softened.

Add the chorizo to the onions, turn up the heat (but not too much) and colour a little. When the orange oil is released into the pan, add the tomatoes and a good pinch of salt. Stir over a medium heat – the tomatoes should literally melt in about 10 mins. If the sauce is not bubbling, turn up the heat a little. Gently simmer for a few mins more.

Meanwhile, cook the pasta. Add the prawns to the sauce, bring back to the boil and cook for 1 min until the prawns change colour. Drain the pasta and stir into the sauce with the spring onion whites. Cook and stir for 1 min. Serve sprinkled with the spring onion greens.

Source : Adapted from Good Food Magazine: September 2010

Servings/Yield :4 Servings

Difficulty : Easy

Course : Main

Preparation Times : Ready in just under an hour

Tags: bbc, meat, pasta, prawns, sausage, spanish