One Pot Creamy King Prawn Spaghetti With Chorizo

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a high heat

Once hot, add your diced chorizo and cherry tomatoes and cook for 4-5 min or until the chorizo is crispy and tomatoes have blistered

Once crisp, add your balsamic sun-dried tomato paste and Chinese rice wine with 550ml [720ml] [940ml] boiled water

Break your spaghetti in half and add it to the dish, giving everything a good mix up to separate the strands

Bring to the boil over a high heat, cover with a lid and put the dish in the oven for an initial 25 min

While the pasta cooks, grate half your Italian hard cheese and peel the remaining until you end up with a pile of cheese shavings

Drain your king prawns

Wash your salad, then pat dry with kitchen paper

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the pasta has had an initial 25 min, add your drained king prawns, soft cheese and grated Italian hard cheese with a pinch salt and give everything a good mix up

Return the dish to the oven and cook, covered, for a final 5 min or until the spaghetti is tender and the prawns are cooked through – this is your one pot creamy king prawn & chorizo spaghetti