FAST

CALAMARATA WITH PRAWNS, BACON AND BRIGANTE WITH RED PEPPER

MEDIUM | 45 minutes

Ingredients

4 people
  • 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

Method

1

Boil plenty of salted water to cook then the calamarata pasta.

2

Meanwhile, prepare the prawns and separate the head from the tails, remove the shell, squeeze the contents of the heads and set it aside.

3

Peel a clove of garlic, mince a tuft of parsley and cut the bacon into small pieces.

4

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.

5

Cook the pasta and drain it al dente.

6

Pour the prawn sauce over the pasta and add the chopped parsley, mix gently so that it gets flavoured.

7

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

Share this recipe

Discover the recipes with the Brigante with Chilli Pepper

R048 e8-calamarata-con-gamberi-pancetta-e-brigante-al-peperoncino

CALAMARATA WITH PRAWNS, BACON AND BRIGANTE WITH RED PEPPER

45 minutes

Go to the recipe
R056 e16-carbonara-vegetariana

VEGETARIAN CARBONARA

30 minutes

Go to the recipe