Bold, spicy and full of flavour, this conchiglioni dish brings a Southern Italian twist to your table. Tender pasta shells are folded through a rich and punchy Puttanesca sauce, spiked with fiery Calabrian nduja and juicy prawns. This simple yet stunning dish is perfect for cosy nights in or casual entertaining.
Serves 4-6
500g Rustichella conchiglioni
2-3 Tbsp extra virgin olive oil
1-2 Tbsp Callipo nduja
500g raw prawns, peeled and deveined
360g Sabato organic Puttanesca pasta sauce
Sal de Añana spring salt
Fresh basil, to garnish
Bring a large pot of salted water to the boil. Cook conchiglioni for 11–14 minutes or until al dente. Drain and set aside.
Meanwhile, heat olive oil in a large pan over medium heat. Add the nduja and cook for a minute until fragrant.
Add the prawns and cook until just turning pink. Pour in the Puttanesca sauce and let simmer gently until prawns are fully cooked through.
Add the drained pasta to the pan and gently fold through the sauce until evenly coated.
Garnish with fresh basil and serve hot.
