Prawn Bolognese-Style Spaghetti

 INGREDIENTS:

1. Spaghetti, 200-250 grams
2. Prawns, 300 grams, peeled and deveined
3. Tomatoes, 4 large, grated, skins discarded
4. Onion, 1 medium, finely chopped
5. Carrot, 1 small, finely chopped
6. Celery Stalk, 1 small, finely chopped
7. Garlic Cloves, 4-5, finely chopped
8. Olive Oil, 2 tbsp
9. Butter, 1 tbsp
10. Prawn Stock, Fish Stock, Vegetable Stock, or Pasta Water, 1/2 cup
11. Dried Oregano or Parsley, 1/2 tsp
12. Salt and Sugar to taste
13. Chilli Flakes, 1/2 tsp

METHOD:

Serving Size: 2-3

Cook the spaghetti in plenty of salted boiling water until al dente. Reserve about 1/2 cup of the pasta water before draining. 

Set aside about one-third of the prawns, leaving them intact or cutting them in half to add texture to the sauce.

Chop the remaining two-thirds very finely. Season very lightly with salt and pepper. 

Sauté the shells in a little oil for 3–4 minutes until fragrant. Add 2 cups of water, simmer for 15 minutes, strain, and reserve the liquid.

Heat olive oil and butter in a pan over low heat. Add onion, carrot, and celery with a pinch of salt. Cook slowly for 10–15 minutes, stirring often, until very soft, sweet, and almost melting.

Cook the garlic for 30 seconds. Add tomato paste and cook for 1–2 minutes until the sauce thickens and concentrates.

Add the stock and simmer for another 5 minutes. Taste and add a pinch of sugar if the tomatoes are too acidic. If the sauce is too thick, add a splash of the reserved pasta water.

Add the finely chopped prawns first and stir for about 1 minute. Add the whole/halved prawns and cook until pink and opaque. Overcooked prawns will become rubbery.

Stir in the black pepper, chili flakes, and dried parsley or oregano. Taste and adjust the salt.

Add the cooked spaghetti and toss thoroughly with the sauce. Add a little pasta water if necessary to achieve a silky consistency.

Twirl the spaghetti high in the center of the plate, spoon the chopped prawn ragù around and through it, then arrange 2–3 whole prawns on top. Pair with crusty bread.

NOTES

Bolognese traditionally refers to ragù alla bolognese, a slow-cooked meat sauce associated with Bologna, Italy. The classic preparation is with minced meat, aromatic vegetables, and a gently developed sauce, traditionally served with pasta such as tagliatelle.

This recipe is my seafood-inspired take on Bolognese-style pasta, using succulent prawns instead of minced meat. It is my personal interpretation of the dish, not a traditional ragù alla bolognese.