Slender twists of casarecce, juicy prawns and the gentle spice from the Arrabbiata sauce make this dish a stand out!
- Total Fat
- Total Carbohydrates
- 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
TO STARTBring a large pot of water to the boil and add salt.
COOK THE PASTAAdd the Casarecce to the salted boiling water and cook according to the instructions on the pack.
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.
ADD THE SAUCEAdd the Barilla Arrabbiata sauce and bring to a simmer.
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.