- Calamarata pasta 280 g
- Prawns 300 g
- Bacon 80 g
- Garlic 1 clove
- Brigante with Red Pepper 120 g
- White wine ½ glass
- Parsley to taste
- Salt and oil to taste
- Chilli pepper to taste
Boil plenty of salted water to cook then the calamarata pasta.
Meanwhile, prepare the prawns and separate the head from the tails, remove the shell, squeeze the contents of the heads and set it aside.
Peel a clove of garlic, mince a tuft of parsley and cut the bacon into small pieces.
In a pan, brown the garlic together with chilli pepper and a little parsley, after 5 minutes add bacon and finally prawns. Blend the cooking with white wine. Salt a little more and cook for other 10 minutes.
Cook the pasta and drain it al dente.
Pour the prawn sauce over the pasta and add the chopped parsley, mix gently so that it gets flavoured.
After mixing, while hot, add the Brigante to the Chilli pepper, melt it just a little and serve the shrimp and bacon pasta immediately.
RECIPE BY: Luisa Bayre and her staff
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