This vibrant prawn tagliatelle is a delightful dish, bursting with fresh flavours and ready in a flash. The combination of succulent prawns, roasted asparagus, and a hint of chilli makes it a truly satisfying meal, perfect for a quick and healthy dinner.
Trim the bottom 2cm from the asparagus. Peel and grate the garlic. Halve the bell pepper, remove the core and seeds, and slice into strips. Thinly slice the red chilli.
Preheat the oven to 220°C/200°C fan/gas mark 7. Place the asparagus on a baking tray, drizzle with olive oil, season with salt and pepper, and toss to coat. Spread in a single layer and roast for 10-12 minutes.
Boil a full kettle. Heat a large frying pan over medium-high heat. Add the chorizo and stir-fry until browned, about 2-3 minutes. Add the sliced bell pepper and cook for 3-4 minutes until softened. Add the garlic and sun-dried tomato paste, and stir-fry for 30 seconds until fragrant.
Stir the tomato passata, sugar, and water with the chicken stock paste in the pan. Bring to a boil, then reduce the heat and simmer for 4-5 minutes until thickened.
Pour the boiled water into a large saucepan with salt. Add the tagliatelle and cook for 3-4 minutes until tender. Drain in a colander.
Once the sauce has thickened, drain the prawns. Add the prawns to the sauce and cook for 5-6 minutes until pink and opaque. Season the sauce with salt and pepper, then remove from the heat. Add the cooked tagliatelle to the sauce and toss to coat.
Finely chop the wild rocket and add to the bowl of dressing and toss to coat.
Share the prawn tagliatelle between bowls, top with the roasted asparagus and chilli slices. Sprinkle with the hard Italian style cheese and serve with the rocket salad.
For a spicier dish, add more chilli or a pinch of red pepper flakes.