Baked Feta & Pumpkin Rigatoni with Chilli, Hazelnut & Sage Butter
Feeds: 4
1 hours 30 minutes
Conchigliette
Prawn Gochujang Conchiglie
Our tiny conchiglie shells scoop up every bit of the creamy, gently spiced orange sauce (which you’ll want to drink, honestly). It’s ready in just 15 minutes but tastes like you went the extra mile.
Meg
Feeds: 2
15 minutes
Ingredients
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200g Conchiglie
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300g raw prawns, deveined
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3 shallots, finely chopped
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4 garlic cloves, finely chopped
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A knob of butter
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3 tbsp gochujang paste
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1 tbsp tomato purée
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A handful of cherry tomatoes, halved
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150ml single cream
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1 tbsp soy sauce
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1 tsp honey
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Juice of ½ lime
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For the crispy topping
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50g panko or golden breadcrumbs
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A splash of olive oil
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A handful of grated parmesan
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A handful of grated parmesan
Conchigliette
From: £4.95
Method
1
Bring a pan of salted water to the boil and cook the conchigliette according to the packet instructions, which takes about 7 minutes. Reserve a mug of pasta water before draining.
2
While the pasta cooks, heat a little butter in a large frying pan over a high heat. Sear the prawns for 1–2 minutes on each side until pink, then set them aside.
3
Lower the heat to medium and add another knob of butter. Fry the shallots and garlic until soft. Stir in the gochujang and tomato purée, then add the cherry tomatoes and cook until they break down and turn jammy.
4
Pour in the cream, then add the lime juice, soy sauce and honey. Taste and adjust the seasoning.
5
Toss the drained pasta into the sauce with a splash of pasta water and stir until glossy. Fold the prawns back in. If the sauce is too thick, loosen it with more pasta water or cream. If it’s too thin, let it bubble for a minute to reduce.
6
In a separate pan, fry the breadcrumbs in a splash of olive oil until golden brown, then take the pan off the heat. Stir in the parmesan and coriander until the cheese melts and everything is combined.
7
Plate up the pasta and finish with a generous scattering of the crispy breadcrumbs.
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