Rigatoni With Squash And Prawns Food

RIGATONI WITH BUTTERNUT SQUASH, BRUSSELS SPROUTS AND BACON

Steps:

• Tear off and reserve the outer leaves from the Brussels sprouts, then chop the rest. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the chopped Brussels sprouts and their leaves during the last 2 minutes of cooking. Reserve 11/2 cups cooking water, then drain.
• Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 5 minutes. Remove to a paper towel¿lined plate, reserving 1 tablespoon drippings in the skillet.
• Add 1 tablespoon olive oil to the skillet, then add the squash, garlic and 1/2 teaspoon salt. Cook until the squash is lightly golden around the edges, about 1 minute. Add 1 cup of the reserved cooking water, cover and simmer until the squash is tender, 4 to 5 minutes.
• Add the pasta, Brussels sprouts, bacon, scallions, the remaining 1 tablespoon olive oil and 1/4 cup cooking water to the skillet; toss until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Top each serving with the parmesan.

RIGATONI WITH SPICED PRAWNS, TOMATOES & CHORIZO

Steps:

• Put the oil, shallots and a good grind of pepper in a large, cold frying pan. Place over a low heat and slowly cook for 10 mins, stirring regularly, until softened.
• Add the chorizo to the shallots, turn up the heat (but not too much) and colour a little. When the orange oil is released into the pan, add the tomatoes and a good pinch of salt. Stir over a medium heat - the tomatoes should literally melt in about 10 mins. If the sauce is not bubbling, turn up the heat a little. Add 100ml water and bring to the boil. Gently simmer for a few mins more.
• Meanwhile, cook the pasta. Add the prawns to the sauce, bring back to the boil and cook for 1 min until the prawns change colour. Drain the pasta and stir into the sauce with the spring onion whites. Cook and stir for 1 min. Serve sprinkled with the spring onion greens.

RIGATONI WITH SQUASH AND PRAWNS

Steps:

• Warm 3tbs of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1tsp salt, and 1/4 tsp freshly ground pepper. Saute until the squash is golden and tender, abt 5-7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5-7 minutes. Transfer the squash mixture to a blender or food processor and puree. Bring a large pot of salted water to a boil over high heat. Add the past and cook until tender but still firm to the bite, stirring occasionally about 8 to 10 minutes. Drain pasta. Meanwhile, warm the remaining 3tbs of olive oil in a large heavy skillet over medium-high heat. Sprinkle the prawns with teh remaining 1tsp of salt and remaining 1/2 tsp of freshly ground pepper. Add the prawns to the pan and cook until just pink, abt 3 minutes. In a large pot over low heat combine cooked pasta, pureed squash mixture and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.