5 December 2011

Penne all'Arrabiata with King Prawns

Without seafood this sauce is suitable for vegetarians and vegans.

♬ Listening to these banging tunes:

'It's Like That' By Run-DMC vs Jason Nevins
'Dance Tonight' By Lucy Pearl
'Blue Angels' By Pras
'It's Tricky' By Run-DMC
'There's Nothing Like This' By Omar
'Wish I Didn't Miss You' By Angie Stone
'If You Love Me' By Brownstone

"Ooooooooooo show it, prove it", I was singing out loud in my room and I think this feeling is the second highlight to my Monday, first being the photo.

I understand no one has 40 minutes to make this for lunch but definitely try this for dinner or when there is time on your side. Maybe make this sauce the night before so all that needs to be done is the pasta? Think about it...you know I'm onto something. 

Who inspired me to make this?

I worked with him yesterday at the Taste Christmas Festival for action against hunger.

I'm not lying it's true, come and see my hands if you don't believe me. They look battered and 100 years older after peeling prawns for 4 hours. I loved every second of it, being in the kitchen is where I come out of my shell, actually I have learnt that I don't want to be a chef; instead manage people and the catering side.

The search is still on but from all these things I am doing, I will get closer to what I am meant to do within the food industry.

Back to Mr Zilli; after being in his company for 7 hours I think he is a true businessman with a lovely soft Italian heart. I like him, and he kept the team spirit alive with his loud singing and demands. Actually he came into the kitchen and sang so loud it shocked me and I cut my finger.

Two lessons learnt:

NOTHING is ever quick enough in the kitchen, things have to be faster.


 Focus on what you are doing. 

This sauce is slow so no need to rush!

Arrabbiata is the Italian word meaning angry, the fresh bold chilli's in this sauce are essential.

The angrier the better.

Recipe for the sauce:

I would allow one can of chopped tomatoes to be enough sauce for two people, if each person has about 75g of penne rigate. 

1 can which is 400g of chopped Italian tomatoes preferably from Salerno (check on the label for 'prodotto in Italia') Quality of tomatoes matter! Fred told me and trust me this Italian knows good food. 


2 cloves fresh garlic, crushed and chopped.
2 red chilli's deseeded and chopped finely
Expensive extra virgin olive oil
Sea salt
150g penne rigate (HAS to be this pasta for authenticity!)
Fresh flat leaf parsley to serve


: Heat 2 tablespoons of olive oil in a large saucepan.

: Add the garlic and fresh chilli and cook for two minutes on a medium heat.
: Empty the can of tomatoes and add 1 tsp of salt.
: Simmer for 30 minutes on a low heat.

Add a handful of cooked prawns to the sauce once it is off the heat if they are your thing and you want to get them involved.

When you have cooked the pasta (will write about the perfect pasta soon) drain and sprinkle parsley.

Fred was not happy about prawns in the sauce, very difficult to please everyone with food! 

Well the dish looked and tasted amazing - I ate it ALL.

ê Favourite Songs:

 'It's Like That' By Run-DMC