Delicious Prawn Pasta with (Boozy) Pink Sauce

Simple, different and tasty

Aaaah, pink pasta sauce… combining the wonderful worlds of a tangy and sharp pomodoro sauce with the richness of a cream sauce. Super tasty but certainly not for every day consumption. When making this sauce I decided against using too many herbs and spices with it (I wanted to make sure the clean flavour of the tomatoes and the booze are not masked by either the cream or the herbs). Booziness is always fun, so I used white wine and finished it with grappa to give it a depth of flavour and really help the cream incorporate with the tomatoes. The sauce pairs well with prawns (or any other seafood) and I would imagine with chicken as well.

Serves 2 as a main course or 4 as a first course

1 can of peeled and chopped tomatoes (undrained)

1/2 cup of white wine

1/2 cup of heavy cooking cream

1/4 cup of shrimp stock (recipe for home-made here)

2 garlic cloves diced

1 medium onion finely chopped

1 shot of grappa

a couple of lugs of olive oil

salt and pepper to taste

Over a medium high heat, heat your olive oil, and then add the onions and garlic and saute for a couple of minutes until translucent but not browned at all. Add the wine and allow the mix to boil and reduce by about half (5ish minutes) Add the tomatoes and stock and let the sauce simmer on a reduced heat for about twenty minutes, until it reaches a fairly thick consistency. Add the shot of grappa (should give the sauce a nice earthy fruity taste) and whisk in the cream, feel free to add more cream to taste and then season with salt and pepper. Your sauce is now ready to receive the prawns and pasta (see below)

For the prawns:

12 large prawns peeled and deveined.

2 chopped cloves of garlic

Salt and pepper to taste

A couple of lugs of olive oil.

In a medium pan heat your olive oil over a medium high heat, add the garlic and saute for a couple of minutes. Add the prawns (pan should be large enough to accommodate all prawns on one side comfortable, if not, do cook in batches) and cook on one side for about a minute (until pink and opaque on one side) then flip over and cook for about half a minute on the other side.

Your prawns are now ready to add to the sauce for a couple of minutes to warm up and continue cooking.

Add 250 of your pasta of choice (after cooking/boiling) to the pot of sauce and mix in together.

Your now ready to plate and enjoy!


    1. I generally prefer to pair brandy with red meats, then again it could turn out really nice, so if you do try it, please let me know how it goes!

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