WITH PRAWNS, PANCETTA AND ARRABBIATA SAUCE
- Total Fat
- Total Carbohydrates
Slender twists of casarecce, juicy prawns and the gentle spice from the Arrabbiata sauce make this dish a stand out!
- 350g Barilla Casarecce
- 1 jar Barilla Arrabbiata sauce
- 1 garlic clove, crushed
- 2 shallots, thinly sliced
- 100g pancetta, cubed
- 1/2 glass of white wine
- 16 raw prawns, peeled and de-veined
- Extra Virgin Olive oil
- Rock salt, for pasta water
- Salt and pepper, to taste
1 TO STARTBring a large pot of water to the boil and add salt.
2 COOK THE PASTAAdd the Casarecce to the salted boiling water and cook according to the instructions on the pack.
3 COOK THE PRAWNSIn 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.
4 ADD THE SAUCEAdd the Barilla Arrabbiata sauce and bring to a simmer.
5 COMBINE AND SERVEDrain 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.