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Prawn and Chorizo Spaghetti

Prawn and Chorizo Spaghetti

with Fresh Tomato Sauce and Chilli

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In the heady days of his youth, our Head Chef Patrick's favourite date night restaurant was a little Spanish place in London's Borough market. He ended up going there so often that he became best mates with the chef and started working in the kitchen at weekends! The classic Iberian combo of prawns and chorizo remains a favourite and he presents it here. Good for date night or any other night too!

Allergens:Cereals containing glutenCrustaceansSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Baby Plum Tomatoes

200 grams

Wheat Spaghetti

(ContainsCereals containing gluten)

1 pack(s)


1 pinch

Chilli Flakes

120 pack(s)

King Prawns


1 bunch(es)


1 pot(s)

Red Wine Vinegar


1 unit(s)


1 unit(s)


1 sachet

Tomato Puree

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2544 kJ
Energy (kcal)608 kcal
Fat14.0 g
of which saturates5.0 g
Carbohydrate85 g
of which sugars12.0 g
Protein33 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
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Put a large saucepan of water with a generous pinch of salt on to boil for the pasta. Peel and grate the garlic (or use a garlic press). Halve the baby plum tomatoes. Halve, peel and thinly slice the onion. Finely chop the chives. TIP: You can use also use scissors to chop the chives!


Heat a little oil in a frying pan on high heat. Add the chorizo, stir-fry until just turning crispy, 2-3 mins. Lower the heat to medium, stir in the tomatoes, onion and a little knob of butter (if you have some!). Add a good pinch of salt and pepper and mix it all up. Cover with a lid (or foil) then leave to cook until the onion is soft and the tomatoes have burst, stirring once or twice, 10-12 mins.


Meanwhile, add the spaghetti to the pan of boiling water and cook for 8 mins. Once cooked, reserve a ladleful of pasta water, then drain the pasta in a colander and drizzle with a little olive oil to stop it sticking together.


After 10-12 mins, remove the lid from the frying pan and stir in the garlic, tomato purée, a small pinch of chilli flakes (don't add all of them, they are hot! You can add more later if required) and the red vine vinegar. Increase the heat slightly and bring to the boil. Cook for 30 seconds then add the water (see ingredients for amount).


Add the prawns into to the sauce, mix together and cook for a further 3-4 mins. iIMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle! Taste and season with more salt and pepper if necessary. Add some more chilli here if you want to!


Once the prawns are cooked, stir the drained spaghetti into the sauce and add a splash of the reserved pasta water if it looks a little dry! Toss everything together well then remove from the heat. Mix the chives into the spaghetti then divide between your bowls. Buon Appetito!