120g Gluten Free chorizo pieces (diced)*

1 tsp olive oil

200g raw king prawns

350ml cherry tomato pasta sauce

red chili pepper (deseeded and finely diced)

small handful parsley (chopped)

salt and pepper


*Refer to Coeliac UK reference guide

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1. Add pasta to boiling water and cook for 14-16 minutes.

2. Meanwhile, fry the chorizo in a large frying pan with olive oil and red chilli pepper until the chorizo begins to crisp. Add the prawns and cook for 1-2 mins on each side.

3. Pour over the tomato sauce and rinse out the jar add 150ml water and allow the sauce to bubble.

4. Add the drained pasta to the pan along with the parsley and seasoning. Stir until well covered with sauce and heated through.

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