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Penne with Chorizo & Prawns

Ingredients

  • 1 tbsp (15 mL) olive oil
  • 2 Primo Classic Chorizo, thinly sliced
  • 1 red onion, halved, thinnly sliced
  • 2 garlic cloves, crushed
  • 1 tsp (5 mL) sweet paprika
  • 400 g Western Family Penne Rigate
  • 2 1/2 cups (625 mL) Massel salt reduced chicken style liquid stock
  • 1 can (400 g) no-added-salt diced tomatoes
  • 2 tsps (10 mL) finely chopped fresh thyme
  • large pinch of saffron threads
  • 500 g green prawns, peeled leaving tails intact, deveined
  • 1/4 cup (60 mL) chopped fresh continental parsley

Directions

  1. Heat halth the oil in a saucepan over medium-high heat. Cook the chorizo and onion, stirring, for 5 minutes or until the chorizo is golden and the onion is soft
  2. Add the garlic and paprika and cook for 30 seconds or until aromatic. Stir in the pasta, stock, tomato, thyme and saffron. Bring to a boil. Reduce heat to medium-low. Cover and cook, stirring often, for 10-15 minutes or until liquid reduces and thickens slightly. Add the prawns. Cook, covered, stirring occasionally, for 5 minutes or until pasta is al dente and the prawns curl and change colour.
  3. Divide among bowls and top with parsley.
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Related Recipes

Penne with Chorizo & Prawns

Ingredients

  • 1 tbsp (15 mL) olive oil
  • 2 Primo Classic Chorizo, thinly sliced
  • 1 red onion, halved, thinnly sliced
  • 2 garlic cloves, crushed
  • 1 tsp (5 mL) sweet paprika
  • 400 g Western Family Penne Rigate
  • 2 1/2 cups (625 mL) Massel salt reduced chicken style liquid stock
  • 1 can (400 g) no-added-salt diced tomatoes
  • 2 tsps (10 mL) finely chopped fresh thyme
  • large pinch of saffron threads
  • 500 g green prawns, peeled leaving tails intact, deveined
  • 1/4 cup (60 mL) chopped fresh continental parsley

Directions

  1. Heat halth the oil in a saucepan over medium-high heat. Cook the chorizo and onion, stirring, for 5 minutes or until the chorizo is golden and the onion is soft
  2. Add the garlic and paprika and cook for 30 seconds or until aromatic. Stir in the pasta, stock, tomato, thyme and saffron. Bring to a boil. Reduce heat to medium-low. Cover and cook, stirring often, for 10-15 minutes or until liquid reduces and thickens slightly. Add the prawns. Cook, covered, stirring occasionally, for 5 minutes or until pasta is al dente and the prawns curl and change colour.
  3. Divide among bowls and top with parsley.