Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Cook tagliatelle
Bring a large pot of salted water to the boil. Once boiling, add the tagliatelle and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.
Peel, halve and finely slice the shallots. Peel and finely slice the garlic.
3 Fry prawns
Drain the prawns on kitchen paper. Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the prawns with a pinch of salt and cook for 2-3 min until pink and cooked through. Transfer the prawns to a plate.
4 Make sauce
Return the pan to a medium heat with a drizzle of olive oil. Once hot, add the shallots and cook for 2 min. Add the garlic, chipotle(spicy!) and driedoregano and cook for another 1 min. Add the tomatopaste, redvinegar, vegetablestockcube, tomatopassata and brownsugar and simmer for 5 min. Add the creamcheese and cook for 1 min further or until fully dissolved.
Add the prawns, drained tagliatelle and 50/75/100 ml of the reserved pasta water to the pan. Season generously with black pepper and give everything a good mix up.
Wash and dry the rocket. Serve it over the pasta and garnish with the chilliflakes(spicy!).