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Penne Rigate with King Prawns in a Creamy Tomato Sauce

Penne rigate by The Yorkshire Pasta Company is a type of pasta that is tube-shaped with ridges on its surface. The word “rigate” means ridged in Italian. These ridges help sauces adhere better to the pasta, making it a popular choice for dishes with hearty sauces. Penne rigate pairs well with a variety of sauces, from simple tomato-based ones to creamy Alfredo.
  • Cook the penne rigate pasta according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat lemon flavoured Yorkshire Rapeseed Oil over medium heat. Add minced garlic and chopped onion, sauté until softened.
  • Add the Chapman’s Seafoods Ltd king prawns to the skillet. Cook until they turn pink and opaque.
  • Pour in the diced tomatoes with their juice. Simmer for about 5 minutes to allow the flavours to meld.
  • Stir in the cream and let the mixture simmer for an additional 2-3 minutes. Season with salt and pepper to taste.
  • Add the cooked penne rigate pasta to the skillet, tossing to coat the pasta evenly with the sauce.
  • Once everything is well combined and heated through, remove from heat.
  • Serve immediately, and enjoy with grissini.
Grissini, also known as breadsticks, are traditional Italian bread products originating in the region of Turin. They are long, thin, and crisp sticks, typically made from a simple dough of flour, water, yeast, salt, and olive oil. Grissini can vary in thickness and flavour, and they are often seasoned with ingredients like sesame seeds or poppy seeds.

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