Name: Penne with prawns and fra diavolo sauce
Yield: 4
Ingredients: 500 gm dried penne; 60 ml (¼ cup) olive oil; 3 garlic cloves, finely chopped; 1 tbsp rosemary; 24 uncooked prawns, peeled, deveined and coarsely chopped; 3 birdseye chillies, or to taste, finely chopped; 600 gm tomato polpa; To serve: coarsely chopped flat-leaf parsley; Toasted crumbs; 80 gm sourdough crumbs; 20 gm butter; 1½ tbsp olive oil; 1 garlic clove, crushed

Fra diavolo, “brother devil” in Italian, is a spicy sauce for pasta or seafood. Ramp up the heat with extra chilli if you like.

Ingredients

500 gm dried penne

60 ml (¼ cup) olive oil

3 garlic cloves, finely chopped

1 tbsp rosemary

24 uncooked prawns, peeled, deveined and coarsely chopped

3 birdseye chillies, or to taste, finely chopped

600 gm tomato polpa

To serve: coarsely chopped flat-leaf parsley

Toasted crumbs

80 gm sourdough crumbs

20 gm butter

1½ tbsp olive oil

1 garlic clove, crushed

Method

1.Cook penne in a saucepan of well-salted boiling water until al dente (10-14 minutes), then drain, reserving a little pasta water.

2.Meanwhile, for toasted crumbs, combine ingredients except garlic in a large deep frying pan over medium heat until toasted, stirring in garlic in the last minute (4-5 minutes). Transfer to a plate and wipe out pan.

3.Heat olive oil in pan over medium heat, sauté garlic and rosemary until fragrant (1-2 minutes), then add prawns and chillies and stir until just starting to turn opaque (1 minute). Add polpa, bring to a simmer, season to taste and simmer until sauce is well flavoured, and prawns are cooked (2-3 minutes).

4.Add pasta to sauce, toss to combine and loosen with a little pasta water if necessary. Serve scattered with toasted crumbs and parsley.

Recipe / styling by Lisa Featherby

Styling by Lynsey Fryers-Hedrick