BARILLA CASARECCE WITH PRAWNS, PANCETTA AND ARRABBIATA SAUCE
BARILLA CASARECCE WITH PRAWNS, PANCETTA AND ARRABBIATA SAUCE
25 minutes total
Slender twists of casarecce, juicy prawns and the gentle spice from the Arrabbiata sauce make this dish a stand out!
Ingredients
Serves 4
| 350g | Barilla Casarecce |
| 1 jar | Barilla Arrabbiata sauce |
| 1 garlic clove | , crushed |
| 2 | shallots, thinly sliced |
| 100g | pancetta, cubed |
| 2 | 1/glass of white wine |
| 16 | raw prawns, peeled and de-veined |
| Extra Virgin Olive oil | |
| Rock salt, for pasta water | |
| To taste | Salt and pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to the boil and add salt.
Step 2
Add the Casarecce to the salted boiling water and cook according to the instructions on the pack.
Step 3
In a large fry pan cook the garlic and shallots in a little oil. Once golden, add the pancetta and cook for 2 minutes then add the prawns, a little salt and pepper and gently cook for a few minutes. Add the wine and allow it to evaporate.
Step 4
Add the Barilla Arrabbiata sauce and bring to a simmer.
Step 5
Drain the pasta reserving a cup of the cooking water. Toss the casarecce into the sauce for 2 minutes, and use some of the cooking water if pasta dries out. Serve immediately with a drizzle of Extra Virgin Olive oil.
