• 2 tsp olive oil
  • ½ small onion, sliced
  • 1 garlic clove, crushed
  • 30g Spanish chorizo ring, diced
  • ½ tsp dried chilli flakes
  • 1 red pepper, deseeded and finely sliced
  • 250g passata
  • 100g linguine, snapped in half
  • 75g cooked king prawns
  • 2 tsp fresh parsley, chopped


  1. 1

    Heat the oil in a large saucepan and cook the onion for 2-3 minutes until it begins to soften. Add the garlic and cook for another minute.

  2. 2

    Tip in the chorizo and cook for 3-4 minutes until it starts to become fragrant and season well. Stir through the chilli flakes and pepper, then add the passata. Bring to the boil and add the linguine.

  3. 3

    Turn down to a simmer and cook for 8-10 minutes, or until the pasta is just al dente. Add a splash of water while cooking if the sauce is too thick. Stir through the prawns until heated through, and then serve with the fresh parsley.

Nutritional Details

Each serving provides
  • Energy 2964kj 708kcal 35%
  • Fat 18.0g 26%
  • Saturates 5.0g 25%
  • Sugars 26.6g 30%
  • Salt 3.4g 57%

% of the Reference Intakes

Typical values per 100g: Energy 410kj/98kcal

Each serving provides

94.5g carbohydrate 12.2g fibre 36.0g protein

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