Creamy red pepper, prawn and chorizo Mafalda Corta with Garofalo

This is a quick and easy mid week meal. A creamy tomato pasta with a subtle kick of paprika, with a flavoursome combo of red pepper, prawns and chorizo, Garofalo Mafalda Corta works beautifully with this sauce.

Creamy tomato, red pepper, prawn and chorizo Mafalda Corta with Garofalo

Prep time: 5 minutes | Cook time: 10 minutes | Serves: 2 | Nutrition: 653 calorioes per portion (based on 2 servings)

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Ingredients

• 180g – 200g Garofalo Mafalda Corta
• 1 shallot, finely diced
• 100g cherry tomatoes, halved
• ½ red pepper (more if omitting the prawns or chorizo), cut into strips roughly 3cm by 1cm
• 75g chorizo, diced
• 75-100g cooked king prawns, roughly chopped
• 70g crème fraiche
• ½ lemon, zest and juice
• Fresh parsley, finely chopped
• 2 tbsp white wine (optional)
• 1 tsp of paprika
• 1 tsp dried herbs, like oregano or mixed Italian herbs
• 1 tbsp Olive Oil
• Salt

Method

1. Add a tbsp of olive oil to a large flat based pan and add your onion, red pepper, tomatoes. Season with salt and add your dried herbs.

2. Cook on a low heat for 5 minutes, stirring occasionally. While this is cooking, boil your pasta water, salt it and add the Garofalo Mafalda Corta.

3. Add your chorizo, paprika and chopped parsley to the pan, cook for one minute.

4. Add a splash of white wine or pasta water, then add your crème fraiche, lemon zest and juice and combine.

5. Add your prawns and continue to cook on a low heat while the pasta continues to cook until al dente (about 8 minutes). If the sauce starts to thicken too much add a splash of pasta water.

6. When the pasta is ready, drain and add to the sauce and stir together.

7. Serve and garnish with parsley

More about Garofalo Pasta

Garofalo has been making pasta in Gragnano, a small town near Naples in Italy since 1789 and they have a huge amount of history, experience and passion for Pasta. Today they combine artisan knowledge with modern technology to make what they consider the best possible pasta. 

Garofalo is a premium Italian Wheat pasta made with only two ingredients, wheat and water.  You can’t produce excellent pasta if the best wheat is not used. They only choose wheat that, in addition to a specific gluten level, offers a particular colour, cleanliness and flavour characteristics. These are essential to give Pasta Garofalo its distinctive character. 

Garofalo pasta has a rough porous surface due to the dough passing through a bronze die to form each shape, allowing the sauce to stick and absorb into the cooked pasta for the perfect mouthful of pasta and sauce! 

Within their wheat pasta ranges are traditional wheat pasta, organic whole wheat pasta and organic traditional wheat pasta.  In addition, there’s an excellent gluten free range of pasta and a range of pasta shapes made with legumes and cereals which are perfect for anyone looking to maintain a healthy diet without compromising on taste, also gluten free.

All Garofalo dry pasta sold in the UK is suitable for vegetarian and vegan diets, containing no egg, even the gluten free pasta ranges. 

Discover more about how Garofalo pasta is made

Garofalo Pasta is widely available on Ocado and Amazon