Tagliatelle with prawns and a spicy tomato sauce Recipe

Home made pasta, pan fried prawns and a subtle tomato and chilli sauce,

  • Preparation
  • Cooking time
  • Rest time
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(12 votes) 4.2/5

Les ingrédients

Pour people
  • Part one of the recipe
  • 00 pasta flour : 200 g
  • Whole egg(s) : 2 whole
  • Egg yolk(s) : 2 whole
  • For the sauce
  • Banana shallot(s) : 2 whole
  • Garlic clove(s) : 2 whole
  • Red chilli(s) : 1 whole
  • Basil : 1 bunch
  • Tinned chopped tomatoes : 300 g
  • Plum tomato(es) : 4 whole
  • Dry white wine : 200 ml
  • Dried red chilli(s) : 0.5 Tsp
  • Olive oil : 50 ml
  • Sunflower oil : 30 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • King prawn(s) : 30 whole
  • Olive oil : 30 ml
  • Piment d'Espelette : 2 pinch(es)
  • Rocket : 2 bunch
  • Pecorino cheese : 60 g
  • Sunflower oil : 30 ml



    Tip the flour into a bowl or onto the table. Make a well in the centre. Whisk the eggs and yolks lightly with a fork. Pour this mixture into the well and mix in a circular motion with a fork. Keep mixing to gradually draw in the flour from the sides of the well. The eggs must have taken in all the flour and the mixture must form a 'ball'.

    Continue to work the flour and egg together with one hand until you have a soft but not sticky dough. Knead the dough until smooth, only using a little flour on the work surface if absolutely necessary.

    Wrap in cling film and leave to rest in the fridge for at least 30 minutes.

    Once the pasta is rested, dust the work surface with flour and roll the pasta ball into a rectangular shape using a rolling pin. Roll it to a thickness of about 3mm.

    Set the pasta rolling machine to zero and roll the pasta through the machine twice. Fold the pasta in half, adjust the machine to setting number 1 and roll the pasta through twice again. Repeat this process at every setting until you reach level 8. When the pasta is at level 8, cut it into 10 inch long strips and roll the strips through the tagliatelle attachment. Allow the tagliatelle to dry fully before you begin to cook it.


    Peel and finely dice the shallots and the garlic. Cut the chilli in half lengthways and remove the seeds. Cut the chilli into a fine dice. Cut the tomatoes into 4 and remove the seeds and discard. Cut the tomato into a small dice. Roughly chop the fresh basil.

    In a large saucepan add the sunflower oil. When the pan is hot, add the shallots and cook until they are soft and transparent, this should take 2-3 minutes. After 3 minutes, add the garlic and the chilli. Cook for a further minute and add the white wine. Reduce the white wine by half, then add the tinned tomatoes, seasoning and the chilli flakes.

    Allow the sauce to cook for 10-12 minutes until it is thick and full of flavour. The sauce needs to be thick so reduce for longer if needed.

  • 3. TO SERVE

    Fill a large saucepan with water and allow it to boil with a pinch of salt. When the water is boiling, add the tagliatelle and cook for 3-4 minutes until the pasta begins to float.

    While the pasta cooks. Heat a frying pan on a high heat, add the oil, when hot add the prawns and cook for 2 minutes, season with the piment d'espelette turn over and cook till firm, another minute or two usually, remove from the heat and allow to rest.

    Drain the pasta.

    Place a large spoonful of sauce onto a plate, top with the pasta, diced tomato, rocket and then the prawns, shave some cheese over and drizzle any pan juices over the top.

Chef's tip

«Turn the cheese into crisps by grating it into little piles and baking on a non stick sheet until light golden in a hot oven, this will add some crunch to the dish.»

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