This Prawn Tagliatelle is a delightful dish, packed with flavour. The combination of fresh prawns, roasted asparagus, and a vibrant sauce will make your taste buds sing. Plus, the added rocket provides a boost of vitamins, making this a healthy and delicious meal.
Preheat your oven to 220°C. Trim the bottom 2cm from the asparagus and discard. Halve the bell pepper, remove the core and seeds, and slice into thin strips. Chop the garlic.
Place the asparagus on a baking tray. Drizzle with olive oil, season with salt and black pepper, and toss to coat. Spread out in a single layer. Roast in the oven for 10-12 minutes, or until tender.
Boil a full kettle. Heat a large frying pan over medium heat. Add the chorizo and stir-fry until it starts to brown, about 2-3 minutes. Add the sliced bell pepper and fry for 3-4 minutes, adding a little oil if needed. Continue to stir while it cooks. Add the garlic and sun-dried tomato paste, then stir-fry for 30 seconds, until fragrant.
Stir the passata, sugar, water, and chicken stock paste into the pan. Bring to a boil, then lower the heat and simmer for 4-5 minutes, until thickened.
Pour the boiled water into a large saucepan with 1/2 tsp salt. Add the tagliatelle and cook until tender, about 3-4 minutes.
In a large bowl, mix together the olive oil, cider vinegar, and a pinch of salt, black pepper, and sugar. Set the dressing aside. Once the tagliatelle is cooked, drain in a colander and return to the pan. Drizzle with oil and stir to stop it sticking together.
Once the sauce has thickened, drain the prawns. Bring the sauce to a boil, then stir in the prawns and cook for another 5-6 minutes. Wash your hands and equipment after handling raw prawns. They are cooked when pink on the outside and opaque in the middle. Thinly slice the red chilli. Season the sauce to taste with salt and black pepper, then remove from the heat. Add the cooked tagliatelle to the sauce and toss to coat.
Just before serving, add the rocket to the bowl of dressing and toss to coat. Share the prawn tagliatelle between your bowls and spoon over any remaining sauce. Top with the roasted asparagus and scatter over the chilli slices. Sprinkle over the hard Italian style cheese, then serve with the rocket salad alongside.
For a richer flavour, use a good quality sun-dried tomato paste. It will enhance the overall taste of the dish.