- Peel the prawns and devein using a toothpick. Rinse under running water, set 4 whole prawns aside, and chop the rest into small pieces.
- Cook the Penne Rigate no.849 to an al dente texture in salted boiling water.
- Heat a drizzle of oil in a pan with the clove of garlic and a few parsley stems. Add the prawns, sear quickly and season with salt.
- Dissolve the saffron in a ladleful of pasta cooking water.
- Once cooked, drain the penne and toss straight into the pan with the sauce. Mix together and let the flavours combine, adding a ladleful of cooking water if required.
- Turn off the heat and add a handful of chopped parsley and the grated zest of half a lemon.
- Plate up and garnish with some parsley leaves, the whole prawns, saffron strands and lemon zest.
Penne rigatewith prawn, saffron and lemon ragù
N. 849
20 min
15 min
4 people
Easy
INGREDIENTS
Organic Italian Wheat Penne Rigate no. 849 320g
Prawn tails 500g
Garlic clove 1
Sachets of saffron 2
Organic lemon 1
Parsley to taste
Saffron strands to taste
Extra virgin olive oil to taste
Salt to taste
PREPARATION
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Recommended pasta for this recipe
Penne rigate
N. 849 - Organic Italian wheat
RECOMMENDED RECIPES
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31039 Riese Pio X (TV)
info@pastificiobragagnolo.it
+39 0423 7541
P.IVA IT03368700260
REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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