Pasta Udang Cabai Pedas (Udang)
Pasta tossed with juicy prawns and a rich spicy tomato sauce! Super quick for midweek, the secret ingredients in this are the anchovies (it dissolves!) and parmesan which provides that extra umami that you get from simmering a sauce made with prawn shells for hours and hours. See note 1 for more com
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- 180 g / 6 oz fettuccine or other pasta or choice
- 1 1/2 tbsp olive oil
- 150 - 180 g / 5 - 6 oz medium prawns/shrimp (, peeled and deveined)
- 2 anchovies (, whole (or 1/2 tsp anchovy paste))
- 1 g arlic clove (, minced)
- 1/4 cup white wine
- 1 tsp + chilli fakes / red pepper flakes
- 1 cup / 250 ml tomato passata ((Note 2))
- 2 tsp finely grated parmesan
- 1/2 lemon
- 1/4 cup finely chopped fresh parsley (, plus more to serve)
Langkah-langkah
Get all the ingredients out and ready to go - this recipe moves fast!
Bring a large pot of water to the boil. Add a big pinch of salt and the pasta. Cook for the time per the packet MINUS 1 minute. SCOOP OUT a mugful of pasta cooking water before draining pasta (or transfer it straight from pot into sauce, if you time it right).
Heat oil in a skillet over high heat. Add prawns and cook for 30 seconds, until surface just changes from translucent to opaque.
Add red pepper flakes and anchovies. Stir briefly, then add wine and garlic.
Cook for 30 seconds until wine is mostly evaporated.
Add tomato passata, squeeze of lemon juice, parmesan, salt and pepper. Bring to simmer, turn heat down to medium and cook sauce for 1 minute, stirring frequently (don't cook for long otherwise will overcook prawns).
Add pasta, about 1/2 cup of pasta cooking water and parsley. Toss gently for 1 minute (or gently stir with wooden spoon or tongs) until sauce re-thickens and it coats the pasta.
Adjust salt, pepper and spiciness to taste. Serve immediately with more parsley.
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