Using pasta adds a fresh twist to this rich and fragrant penne pasta dish.


  • 1 tablespoon olive oil
  • 2 chorizo sausages, thinly sliced
  • 1 red onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon sweet paprika
  • 400g dried penne pasta
  • 625ml (2 1/2 cups) Massel salt reduced chicken style liquid stock
  • 400g can no-added-salt diced tomatoes
  • 2 teaspoons finely chopped fresh thyme
  • Large pinch of saffron threads
  • 500g green prawns, peeled leaving tails intact, deveined
  • 1/4 cup chopped fresh continental parsley


  1. Heat half the oil in a saucepan over medium-high heat. Cook the chorizo and onion, stirring, for 5 minutes or until the chorizo is golden and the onion is soft.
  2. Add the garlic and paprika and cook for 30 seconds or until aromatic. Stir in the pasta, stock, tomato, thyme and saffron. Bring to the boil. Reduce heat to medium-low. Cover and cook, stirring often, for 10-15 minutes or until liquid reduces and thickens slightly. Add the prawns. Cook, covered, stirring occasionally, for 5 minutes or until the pasta is al dente and the prawns curl and change colour.
  3. Divide among bowls and top with parsley.