BARILLA CASARECCE

WITH PRAWNS, PANCETTA AND ARRABBIATA SAUCE

La Collezione Casarecce

Made with

Barilla Casarecce

Share
Print
Prep
Cook
Skill
Beginner

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

461
Calories
7.1g
Total Fat
26.6g
Protein
66.3g
Total Carbohydrates

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

  • TO START

    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.
Show more