Pasta with pink prawn sauce
24.4.2020
Translation: machine translated
I always cook from 11am in the livestream on YouTube and Facebook. Today it's pasta with pink prawn sauce.
My world has changed since I met Marcella Hazan. I use her cookbook all the time. So today I'm cooking something I've never made before. In the meantime, order Marcella to your home if you don't already own the book.
Ingredients
- About 200 grams of prawns
- Olive oil
- 2 cloves of garlic, finely chopped
- Just under 2 tbsp tomato paste
- 1 decilitre white wine
- 1 cup of crème fraîche
- Chopped peteli (I forgot)
Recipe
- Mix the tomato puree with the white wine - fry the chopped garlic in plenty of olive oil until light yellow, no longer or it will become bitter. Add the tomato puree mixture and bring to the boil while stirring.
- Season the prawns with salt and a generous grind of pepper and cook for 2 minutes over a high heat. Stir so that the prawns are nicely coated in the sauce.
- Remove half of the prawns from the pan with a slotted spoon and puree. Return the prawn puree to the pan, add the crème fraîche and cook while stirring to thicken. Season to taste again if necessary.
- Add the boiled pasta to the pan with the sauce or add the sauce to the pasta, stir in the parsley and ladle out.
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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