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Caserecce with prawns, pancetta and arrabbiata sauce
Caserecce with prawns, pancetta and arrabbiata sauce
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Elevated casarecce pasta with prawns, pancetta, and spicy arrabbiata sauce.
Ingredients:
  • 400g caserecce pasta, fusilli pasta or penne rigate
  • 100g pancetta, diced
  • 4 long green shallots, trimmed, thinly sliced
  • 1/2 tsp dried red chilli flakes
  • 16 green prawns, peeled and de veined
  • 125ml (1/2 cup) white wine
  • 400g jar arrabbiata pasta sauce
  • 75g baby rocket leaves
Instructions:
  • Prepare caserecce in a generously salted pot of boiling water until al dente as per package directions. Save 60ml (1/4 cup) of the pasta cooking water before draining.
  • Heat oil in a large non-stick frying pan over medium-high heat. Cook pancetta until golden, stirring occasionally for 4-5 minutes. Add garlic, shallots, and chili flakes; cook for 1 more minute. Add prawns, season with salt and pepper, and cook until just cooked through.
  • Pour in the wine and let it simmer until almost gone, then stir in the arrabbiata sauce and simmer for 2 minutes.
  • Combine the drained pasta with the sauce and rocket, ensuring everything is mixed well. If the pasta looks dry, add a splash of the reserved pasta cooking liquid. Serve the pasta on plates or in bowls and add a touch of extra olive oil for added flavor, if desired.

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