Rosé Chilli Prawn Pasta

On the left is a bowl of the pasta, and on the right are all of the ingredients used. @intothesauce, Into the Sauce, Tori Falzon, #intothesauce
Just enjoying the prawn rosé pasta of my dreams! Took my famous pasta up a notch with chilli and prawns - a match made in heaven. 


  • 2 tbsp butter
  • 2 large shallots, diced
  • 4 garlic cloves, thinly sliced
  • 2 red chilli, seeds removed, halved lengthways and sliced (I go for birdseye cos I like it hot)
  • 350ml tomato passata
  • 150ml creme fraiche
  • 300g pasta (I recommend fettuccine, linguine, spaghetti or spirals)
  • 2 tbsp olive oil
  • 200g peeled and deveined King prawn meat, cut into 2cm pieces
  • 2 tbsp chopped parsley

Serves 3-4


  1. Prepare a pot of salted, boiling water for your pasta.
  2. Melt butter over medium heat and sauté shallots, garlic and chilli until shallots are softened and translucent.
  3. Add tomato passata and simmer on low until half the liquid remains (5-10 minutes).
  4. Meanwhile, cook pasta until al dente, reserving one cup of pasta water.
  5. In another fry pan, heat olive oil over medium heat, add prawns and sizzle until just cooked (1-2 minutes).
  6. Add prawns and créme fraîche to tomato sauce, stir until combined, taste and season.
  7. Drain pasta directly into the sauce, adding reserved pasta water, bit by bit, to loosen the sauce until it’s silky and smooth.
  8. Toss through parsley and serve topped with more fresh parsley.

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