Rigatoni con Sugo di Gamberoni

The word rigatoni comes from the Italian word "rigato" which means "ridged" or "lined". Rigatoni are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. Rigatoni characteristically have ridges down their length, with ends cut square (perpendicular) to the tube walls instead of diagonally.

    This combination does not exist.

    Parmesan 15.0 grams


    Rigatoni 125.0 grams


    Flat Leaf Parsley 1.0 grams

    Flat Leaf Parsley

    Fresh Oregano 1.0 grams

    Fresh Oregano

    Tomato and Herb Sauce by Let's Cook 100.0 grams

    Tomato and Herb Sauce by Let's Cook

    Prawns 125.0 grams


    • Time : 15.0 mins
    • |
    • Calories: 589.0 kcal
    • |
    • Protein : 36.0 g
    • |
    • Fat : 7.0 g
    • |
    • Carb. : 99.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Pot to boil Pasta|
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    - Get the prawns out of the fridge 15 - 20 minutes before cooking.
    - Wash and dry and chop the herbs (Parsley and Oregano).
    - Grate parmesan.
    : Fry the Prawns
    Season the prawns with salt and pepper.
    Start by heating a pan. Once it gets hot enough, add a touch of cooking oil. Add the prawns and start frying them. Once they're cooked on one side, add the tomato and herb sauce and let them finish cooking in the sauce. Turn off the heat and add the chopped herbs.
    : Boil the Pasta, Plate and Serve
    | Pasta to Water | 125g : 250 ml | 250g : 500ml| 375g : 750ml | 500g : 1 lit | 625g : 1.25 lit | 750g : 1.5 lit |

    Boil water in a pot. Once the water comes to a boil, add salt and then the pasta. Boil the pasta for around 8 minutes or until it is al dente. Transfer the pasta from the pot directly into the pan with the prawns in tomato sauce once the prawns are cooked. Mix well with a light hand. Check the seasoning.

    Plate and Serve:
    Plate the Pasta with the prawns, garnish with the parmesan and serve.