Rosé Style Prawn Linguine & TABASCO® Sauce Drizzle

When the oven is hot, roast the tomatoes on the middle shelf until they’re softened and starting to burst, 12-15 mins.

Meanwhile, when the water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side.

Once cooked, season with salt and pepper, then transfer to a bowl.

Allow the (now empty) pan to cool slightly, then pop it back on medium heat with a drizzle more oil. Add the garlic and tomato puree and fry until fragrant, 30 secs.

Next, drain the prawns.

Stir in the prawns, creme fraiche, white wine stock powder and water for the sauce (see pantry for amount). Mix together well. 

Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins.

Once the sauce has thickened, stir in the sun-dried tomato paste, hard Italian style cheese and peas. Simmer until piping hot, 1 min. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Once the pasta is drained, stir it into the sauce, along with the charred courgette. Stir to coat the pasta in the sauce.

Season to taste with salt and pepper, adding a splash more water to loosen the sauce if needed.

Once the tomatoes are ready, remove from the oven and drizzle over the honey (see pantry for amount).