Creamy Tomato & Basil Rigatoni with Prawns
Ingredients
- 2 tbsp olive oil
- 10 tiger prawns, peel and butterflied
- 4 cloves garlic, finely chopped
- 1 tsp tomato puree
- 150ml white wine
- 200g tomato polpa
- Salt & pepper to taste
- Pinch sugar
- 1 Knorr Fish Stock Pot
- 100-150ml single cream
- 2 tbsp fresh basil leaves, chopped
- 2 tbsp Parmesan cheese, grated
- 200g rigatoni pasta
Method
- Start this recipe by cooking the rigatoni to al dente’ in a pan of boiling salted water.
- Heat a pan and
- Add in the onion and garlic and fry for 3 minutes.
- Add in the tomato concentrate, cook for 1 minute then splash in the wine to evaporate.
- Add in the tomato polpa, add in the cream and cook for 1 minute before taking off the heat.
- When ready, add in the cream and cook for 1 minute before taking off the heat.
- Stir in the chopped basil, parmesan cheese and add in the prawns.
- Allow to sit for 2 minutes to cook through then stir in the cooked rigatoni pasta and serve immediately.