Some like it hot! This fiery diablo made with Tarantella Organic Passata brings the heat to the kitchen every time!
What you'll need
2 tbsp olive oil
1 onion, chopped
1 red pepper, deseeded and sliced
3 garlic cloves
120ml dry white wine
200g Tarantella Organic Passata
450g shelled and cooked tiger prawns
2 tbsp chilli sauce
2 tsp Worcestershire Sauce
Basil, to serve
How to make it
- Heat the oil in a large saucepan and fry the onion for 5 minutes. Add the pepper and fry for 5 minutes more.
- Add the garlic and fry for a few seconds, then stir in the wine and boil for 2 minutes to reduce slightly.
- Add the Tarantella Passata and bring back to the boil, stirring, then reduce the heat and simmer for 5 minutes.
- Add the prawns and stir for 30 seconds until warmed through. Finally, stir in the chilli and Worcestershire sauces and serve scattered with basil.
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