Ingredients
320 g spaghetti or linguine for a variant
200 g peeled raw prawns, tail kept for presentation
100 g sweet or strong chorizo as preferred, cut into rings or diced
2 very ripe red peppers for sweetness
1 medium onion, finely
chopped 2 cloves of garlic,
chopped 20 cl of heavy cream or full cream
2 tablespoons of olive
1 teaspoon sweet or smoked paprika for an intense touch

1 pinch dried thyme or 1 sprig fresh thyme
Salt and black pepper to taste
Instructions

Ingredients
320 g spaghetti or linguine for a variant
200 g peeled raw prawns, tail kept for presentation
100 g sweet or hot chorizo as preferred, cut into slices or diced
2 ripe red peppers for sweetness

1 medium onion, finely
chopped 2 cloves of garlic, chopped
20 cl of heavy cream or full cream
2 tablespoons of olive
oil 1 teaspoon of sweet or smoked paprika for an intense
touch 1 pinch of dried thyme or 1 sprig of fresh
thyme Salt and black pepper to taste
Instructions

Prepare the Peppers

Preheat the oven to 200°C (gas mark 6-7). Wash the peppers, cut them in half, remove the seeds and the white membranes. Place them on a baking sheet, skin side up, and grill them for 20 minutes, until the skin blackens. Transfer them to a plastic bag or covered bowl for 10 minutes to make peeling easier. Peel the peppers, cut them into pieces and blend them with 1 tablespoon of olive oil to obtain a smooth puree. Set aside.
Cook the Spaghetti
Bring a large pot of salted water to a boil. Cook the spaghetti according to the packet instructions (8-10 minutes for al dente cooking). Drain them, reserving 100ml of the cooking water to adjust the sauce. Toss the pasta with a drizzle of olive oil to prevent sticking.