Meals and Courses

Creamy Tomato Pasta with Prawns

cook 30 mins
  • 25 g (1 oz) butter
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 garlic clove, finely chopped
  • 1 teaspoon fennel seeds
  • 150 ml (1/4 pint) dry white wine
  • 1 tablespoon brandy
  • 400 g (13 oz) can chopped tomatoes
  • 1 thyme sprig
  • 1 bay leaf
  • 50 ml (2 fl oz) double cream
  • 400 g (13 oz) cannelli pasta
  • 1 tablespoon olive oil
  • 8 large raw unpeeled prawns
  • salt and pepper
  • chopped basil leaves, to garnish
  • Heat the butter in a saucepan, add the onion, celery and garlic and cook over a low heat for 5 minutes or until softened. Add the fennel and cook for a further 30 seconds.
  • Remove from the heat, then pour over the wine and brandy. Return to the heat and cook over a high heat for a couple of minutes until reduced down, then add the tomatoes and herbs and simmer for 15–20 minutes, adding a little water if needed.
  • Remove the pan from the heat. Discard the herbs, then using a stick blender, whizz to form a smooth sauce. Stir through the cream and season. Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente.
  • Heat the oil in a large frying pan, add the prawns and cook for 3 minutes on each side or until pink and cooked through.
  • Drain the pasta, reserving a little of the cooking water. Toss through the sauce, adding a little cooking water to loosen if needed. Spoon into bowls and top with the prawns. Serve sprinkled with the basil.
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