BARILLA CASARECCE

WITH PRAWNS, PANCETTA AND ARRABBIATA SAUCE

  • 461
    Calories
  • 7.1g
    Total Fat
  • 26.6g
    Protein
  • 66.3g
    Total Carbohydrates
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  • Prep
  • Cook
  • Skill
    Beginner

Slender twists of casarecce, juicy prawns and the gentle spice from the Arrabbiata sauce make this dish a stand out!

Ingredients

Ingredients for 4 people
  • 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

Instructions

  1. 1 TO START
    Bring a large pot of water to the boil and add salt.
  2. 2 COOK THE PASTA
    Add the Casarecce to the salted boiling water and cook according to the instructions on the pack.
  3. 3 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.
  4. 4 ADD THE SAUCE
    Add the Barilla Arrabbiata sauce and bring to a simmer.
  5. 5 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.

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