Ingredients:

  • 300g penne pasta
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, crushed
  • ½ tsp chilli flakes (optional)
  • 400ml passata
  • 450g cooked king prawns
  • 75ml double cream
  • Salt and pepper to taste
  • 10g fresh basil leaves, chopped

Instructions:

  1. Cook pasta according to package directions until al dente. Drain immediately, reserving about 1/2 cup of pasta water.
  2. Heat olive oil in a large frying pan over low heat. Add onion and cook, covered, until softened (about 3 minutes). Add red pepper and cook, covered, for another 3 minutes. Add garlic and chilli flakes (if using) and cook, uncovered, for 1 minute.
  3. Stir in passata, bring to a boil, then reduce heat and simmer for 5 minutes.
  4. Add prawns and double cream to the sauce. Cook for 3 minutes, or until the prawns are heated through and the sauce is bubbling gently.
  5. Toss cooked pasta into the sauce, ensuring it's well coated. Add a splash of reserved pasta water if the sauce is too thick.
  6. Rip up the basil and stir it into the pasta.
  7. Serve immediately, garnished with more basil, if desired.