Bring a large pot of water to the boil and add salt.
COOK THE PASTA
Add the Casarecce to the salted boiling water and cook according to the instructions on the pack.
COOK THE PRAWNS
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.
ADD THE SAUCE
Add the Barilla Arrabbiata sauce and bring to a simmer.
COMBINE AND SERVE
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.
