Easy recipe Caserecce With Prawns, Pancetta And Arrabbiata Sauce Recipe

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four hundredg Barilla caserecce (or penne (Recipes by ingridients penne) or fussili) one tablespoon extra virgin olive oil about one hundredg pancetta, diced one garlic clove, crushed four long green shallots, trimmed, thinly sliced one/about two teaspoon dried red chilli flakes sixteen green prawns, peeled and de veined about one hundred and twenty-fiveml (one/about two cup) white wine four hundredg jar Barilla arrabbiata sauce (Recipes by ingridients sauce) seventy-fiveg baby rocket leavesStep one Cook the caserecce in a large saucepan of lightly salted water according to the packet instructions or until al dente. Drain well reserving sixtyml (one quarter cup) of the pasta cooking liquid. Step about two Meanwhile, heat the oil in a large non stick frying pan over a medium-high heat. Add the pancetta, cook stirring occasionally for four-five minutes or until golden. Caserecce With Prawns, Pancetta And Arrabbiata Sauce Recipe. Add the garlic, shallots and chilli flakes, cook stirring for one minute further. Caserecce With Prawns, Pancetta And Arrabbiata Sauce Recipe. Add the prawns, season with salt and pepper and cook until prawns are jut cooked through. Step about three Add the wine and simmer until almost completely evaporated, add the arrabbiata sauce (Recipes by ingridients sauce) and simmer for about two minutes. Step four Add the drained pasta to the sauce (Recipes by ingridients sauce) with the rocket and toss to combine, adding the pasta cooking liquid if the pasta is too dry. Divide pasta between serving plates/bowls, drizzle with a little extra olive oil if desired..