- Put the pasta into a wide, shallow pan. The pan should be snug enough that the water should just cover the pasta. Add the sun-dried tomatoes, most of the basil, chorizo, tomato puree, cajun seasoning, boiled water and plenty of salt. Give the pan a good shake so that everything sinks into the water as best it can. Bring to the boil over a medium heat. Cover, reduce the heat to low and cook for 18 minutes until just al dente. Give it a gentle mix halfway through to help the pasta cook evenly.
- Pop the prawns, double cream and lemon into the pan. Mix the prawns into the pasta. Cover and cook for 5-6 minutes, stirring halfway, or until the prawns cooked and the pasta perfectly al dente. The sauce should be clinging onto the pasta. Add the remaining basil and plenty of Parm. Mix well and check the seasoning, adding salt to taste. If the pasta looks a little dry, add 50ml of water so its super creamy and serve.
400g fusilli lunghi
60g sun dried tomatoes in oil, drained and finely chopped
A handful of roughly chopped basil leaves
110g chorizo, finely chopped into tiny cubes
800ml just boiled water
2 tbsp tomato puree
3 tsp cajun seasoning
250g raw peeled king prawns
150ml double cream
The juice of ½ a lemon
Parm to serve