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Spaghetti ros in pizzutello sauce with red prawns
15’
Recipe for 4 people
First Courses
PREPARATION

Bring a saucepan containing plenty of salted water to the boil and add the pasta.
 
Brown 1 clove of garlic in a pan and add the shrimps. Cook for a few minutes.
 
Meanwhile, slowly brown 1 clove garlic in a little oil and add the heads of shrimp. Crush heads with a fork and add the Pizzutello tomato in tomato juice.
Cook for just a few minutes more.
 
Strain the sauce and add it to the pan with the shrimps. Let reduce.
 
Drain the pasta "al dente", toss in the pan together the sauce. Shape the pasta  into 4 nests and arrange a pasta nest in the center of each plate.
 
Garnish with basil and serve immediately.
 
INGREDIENTS
  • Peeled Pizzutello Tomato in tomato juice
  • 300g of spaghetti or similar shape
  • 12 red prawns
  • 1 glass of Cognac
  • 1 jar of pizzutello sauce Così Com'è
  • 1 pinch of sugar
  • 1 clove of garlic
  • pepper
  • salt
  • extra virgin olive oil
  • thick salt