Method

1

Bring plenty of salted water to the boil (7gr salt to 1lt of water), when boiling add pasta and stir well.

2

Add oil into a large frying pan, when hot add chili and cook for 1 minute, then add prawns and cook for 2 minutes on each side, season.

3

Add wine and allow to evaporate, then add LC sauce and bring to simmer then set aside.

4

Drain the pasta ‘al dente’ and toss with hot sauce for 1 minute, serve immediately.

Prep Time5 minsCook Time12 minsYields5 Servings

Cook this delicious recipe with Luca's Caramelised Onions + Fresh Thyme Sauce

CategoryDifficultyBeginner

Ingredients

 400 g LC Penne Rigate ‘Taranicum’
 1 LC Caramelised Onions + Fresh Thyme
 12 Fresh Pranws - Peleed, veined and halved
  cup White wine, dry
 1 Bird’s eye chili or 1 teaspoon dry chili
 3 tbsp Extra Virgin Olive Oil
 Salt & Pepper

Ingredients

 400 g LC Penne Rigate ‘Taranicum’
 1 LC Caramelised Onions + Fresh Thyme
 12 Fresh Pranws - Peleed, veined and halved
  cup White wine, dry
 1 Bird’s eye chili or 1 teaspoon dry chili
 3 tbsp Extra Virgin Olive Oil
 Salt & Pepper

Directions

1

Bring plenty of salted water to the boil (7gr salt to 1lt of water), when boiling add pasta and stir well.

2

Add oil into a large frying pan, when hot add chili and cook for 1 minute, then add prawns and cook for 2 minutes on each side, season.

3

Add wine and allow to evaporate, then add LC sauce and bring to simmer then set aside.

4

Drain the pasta ‘al dente’ and toss with hot sauce for 1 minute, serve immediately.

Penne with Prawns, Chili, Caramelised Onions + Fresh Thyme Sauce