Tiger Prawn and Chorizo Spaghetti

Peel and chop the tomatoes into 2cm cubes.

Cook the spaghetti in the boiling water for 11 mins or until ‘al dente’. Tip: Pasta is ‘al dente’ when cooked through but with a slight hint of firmness left in the middle. When you drain the pasta, keep 3 tbsp of water in case you need to loosen up the sauce with it.

Heat 1 tbsp of olive oil in a nonstick frying pan on medium-high heat. Once hot add in the garlic and chilli flakes for 30 seconds (adjust to taste). Next, add the chorizo and cook for 2 mins. Add the prawns and cook for a further 2 mins.

Add the tomato passata to the pan and let the mixture bubble away on medium heat for 5-8 mins. Add in the chopped tomatoes and cook for another minute. Season with a pinch of salt and plenty of black pepper. Tip: If the sauce is too thick by this point, add 3 tbsp of pasta water to loosen it up.

Drain the spaghetti and tip it into the pan. Sprinkle over the parsley and toss everything together.