Prawn and mascarpone rigatoni.
Cook time: 15 mins | Prep time: 20 mins | Serves: 4-6
Ingredients.
24 cooked prawns, peeled
300g rigatoni pasta, gluten-free or any preferred pasta
5 garlic cloves, roughly chopped
200g mascarpone
1 tablespoon tomato paste
100g pecorino cheese, with peppercorns
Garnish:
drizzle extra virgin olive oil
1/2 bunch of parsley, finely chopped
1 lemon, zest
chilli flakes, optional
Method.
1. Place a pot of salted water to boil for the pasta.
2. Peel the cooked prawns, leaving the tail on and set aside.
3. Add the pasta to the boiling water and stir. Cook as per packet instructions.
4. In the meantime, in a large saucepan, add the garlic on low heat with 4 tablespoons of olive oil. Stir for 2 minutes. Be sure not to brown/burn the garlic. Add the mascarpone and bring to a light simmer for 1-2 mminutes, stirring throughout.
5. Add 3/4 cup of pasta water, tomato paste and stir. Add the prawns and grated pecorino. Mix through for 1 - 2 minutes and take off the heat.
6. Add the drained pasta into the sauce and prawns. Toss through.
7. Add extra virgin olive oil, parsley, lemon zest and serve.
