Prawn and Chorizo Pasta
290g jar roasted red peppers, drained
1 tbsp tomato puree
1/2 tsp caster sugar
350 g (12oz) conchiglie pasta
150 g (5oz) chorizo ring, sliced
150 g (5oz) raw king prawns
1 garlic clove, finely chopped
1/4 tsp chilli flakes
2 tbsp sherry, optional
200 g (7oz) spinach
small handful parsley, chopped
Slice about ⅓ of the peppers into short strips. Set aside. Add remaining peppers to a food processor and whiz with tomato purée, sugar and some seasoning until smooth. Set aside.
Bring a large pan of salted water to boil and cook pasta according to pack instructions until al dente. Drain, reserving a cupful of cooking water.
Meanwhile, heat a large deep frying pan over medium heat. Add chorizo and fry until golden and some of the oil has been released into the pan, about 5min. Add prawns, garlic and chilli flakes and cook until prawns are pink. Add sherry, if using, and bubble for 30sec, then stir in reserved sliced peppers and pepper mixture. Bring to a simmer.
Add spinach and drained pasta to frying pan and cook until spinach has wilted, adding a splash of reserved cooking water if looking a little dry. Check seasoning, sprinkle over parsley and serve.