Tomato, prawn and chorizo fusilli

Ingredients

• 140g dried whole-wheat fusilli
• 60g chorizo sausage, thinly sliced then halved
• 70g frozen, cooked peeled prawns
• ½ tsp olive oil
• 150g cherry tomatoes, halved
• 1 garlic clove, minced
• ½ lemon
• ½ tsp paprika
• ½ tsp chilli flakes
• ¼ tsp black pepper
• A few basil leaves, roughly torn
• 1 tsp parmesan
• A handful of rocket leaves

Method

1. Cook the pasta in salted water according to packet instructions and set aside, reserving one cup of the cooking water.
2. Heat the oil in a frying pan and fry the garlic for 1-2 minutes before adding the chorizo. Cook for a further 2-3 minutes, or until the chorizo begins to release all of its oils.
3. Add the prawns to the pan, stir to cover with the chorizo oil, then add the paprika, chilli, the zest and juice of the half lemon, and continue mixing.
4. Add the tomatoes and fry for 2-3 minutes until they soften and can be squished with the back of a spoon. At this point, add half a cup of the pasta water, stir and continue to cook until slightly reduced.
5. Once the sauce has thickened a little, add the parmesan, basil and black pepper, then pour in the cooked pasta and stir to thoroughly coat with the sauce. Add more cooking water to loosen if necessary.
6. Stir in the rocket right at the end and serve with a further sprinkling of parmesan and black pepper on top.