320 g of orecchiette
1 broccoli
2 garlic cloves, minced
1 Cayenne pepper, minced
250 ml of chicken broth
450 g of peeled prawns
400 g of tomato sauce
100 ml of cooking cream
Extra virgin olive oil
Salt, freshly ground pepper
1
Start by putting a pot of water to boil, adding a pinch of salt and a splash of extra virgin olive oil. Cook the pasta according to the instructions and stir so that it does not stick. Meanwhile, separate and cut the broccoli into florets; add the broccoli when the pasta has a couple of minutes left.
2
During that time, fry the garlic and the pepper in a deep frying pan with a little oil for a few minutes. Then, pour the chicken broth, season it with salt and pepper, and let it cook over low heat. Add and fry the prawns for a few minutes and set aside.
3
In another pan, cook the tomato sauce and cream over low heat for 5-10 minutes. Then add and mix well the pasta. Lastly, add the prawns and broccoli.
CategoryMAIN COURSE
Ingredients
320 g of orecchiette
1 broccoli
2 garlic cloves, minced
1 Cayenne pepper, minced
250 ml of chicken broth
450 g of peeled prawns
400 g of tomato sauce
100 ml of cooking cream
Extra virgin olive oil
Salt, freshly ground pepper
