Prawn and Chorizo Tagliatelle For One

It was only a few weeks ago that I shared my Black Garlic Pesto and Prawn Tagliatelle recipe, so it may seem a bit soon to be posting another prawn and pasta recipe already. But this was just too good to not share with you all! I can’t get enough of prawns and chorizo together, but if you’re not a fan of prawns then just swap it for some chicken instead.



  • 1 small red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 red chilli, deseeded and finely chopped
  • 1/2 tsp fennel seeds, slightly crushed
  • 1/2 tsp dried rosemary
  • 1/2 tsp Italian seasoning
  • 1 tsp paprika
  • 1 tsp tomato puree
  • 250g passata
  • 100ml water
  • 1 tsp sugar
  • 50g cooked chorizo, sliced
  • 150g cooked and peeled King Prawns
  • 80-100g tagliatelle


  1. Fry the fennel seeds for 1-2 minutes. Then add the onion, garlic, red chilli, rosemary, Italian seasoning and chorizo and cook for 2-3 minutes until it becomes fragrant and the chorizo releases its juices
  2. Add the passata, water, tomato puree, paprika, sugar and a good pinch of salt and pepper
  3. Leave it to bubble away for 10-15 minutes until the sauce has thickened
  4. Whilst the sauce is cooking, add the tagliatelle to a pan of boiling water and cook as per the instructions on the packet
  5. Turn the heat down to a gentle simmer, then add the King prawns to the sauce and heat through for 1-2 minutes
  6. Drain the pasta, then add it to the sauce and mix well before serving



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