Jumbo Prawn & Tomato Sauce With Mozzarella Tortelloni

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle and heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Chop your cherry tomatoes in half

Once hot, add the halved cherry tomatoes to the pan with a pinch of salt and cook for 2-3 min or until beginning to soften

Meanwhile, peel and slice (don't chop!) your garlic

Chop your parsley finely, including the stalks

Once the tomatoes have slightly softened, drain, then add your jumbo prawns and sliced garlic to the pan with a pinch of salt and a generous grind of black pepper

Cook for 5-6 min or until the prawns are almost cooked through

While the prawns are cooking, add your tomato & mozzarella tortelloni to a pot of boiled water and bring to the boil over a high heat

Cook the tortelloni for 3-4 min or until cooked with a slight bite

Once done, drain the cooked tomato & mozzarella tortelloni, reserving a cup of the starchy pasta water

Once the prawns are almost cooked through, add your tomato paste and chilli flakes (can't handle the heat? Go easy!) to the pan with 150ml [200ml] [250ml] boiled water

Add a large knob of butter, stir everything together and cook for 1-2 min further or until the sauce has thickened

Add the drained tortelloni and half your parsley (save the rest for garnish!) to the pan and give everything a gentle mix up until the pasta is coated in the sauce – this is your jumbo prawn & tomato sauce with mozzarella tortelloni

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry