Spicy Prawn, Pancetta and Courgette pasta sauce

Living with an Italian it was only a matter of time until I got round to talking about pasta. I tend to go through phases with food and if the past 9 months need to be categorised, it would be under my Italian phase. I think it’s the simplicity of the food that I like so much, appreciating good quality ingredients and cooking them so as to enhance their natural goodness. I’m sure I’ll post one day about the wonders of a fresh tomato sauce, but this one is my favourite and involves such little preparation. Its an adaptation of a classic Italian sauce, amatriciana. I'd go with your gut on the amount of chilli, I can never seem to tell exactly how spicy it will turn out but if you don't like spicy food leave out the fresh chilli, the cayenne pepper will give enough of a warmth to the dish. The courgette ribbons in this make it really special, they are almost like having another kind of pasta on the plate.

Ingredients

1 medium white onion

150g raw king prawns*

70-100g pancetta (smoky bacon or lardons will work instead if you can't get pancetta)

1 Courgette 

250g tomatoes

1 clove garlic

½ teaspoon of cayenne pepper

1 chilli, de-seeded (or to taste)

½ teaspoon dried oregano (or a few sprigs of fresh oregano if you have it) 

Olive Oil (Extra Virgin if you can afford to cook with it!)

  

Chop the tomatoes into small chunks, I tend to use cherry tomatoes and cut them in a mix of quarters and halves. Dice the onion and chop the garlic and chilli very finely (I use my mini chopper for these). Wash the courgette and using a peeler peel thin, long ribbons of courgette. You may not need a whole courgette, see what it looks like as you add it to the pan later. 

If you have pancetta slices, chop these into small pieces (approx. 1 cm strips) Heat a small amount of olive oil in a pan on high heat, once hot add the pancetta. Keep it moving so it goes crispy without burning. 

Once crispy remove with a slotted spoon and drain on kitchen roll.

Remove the pan from the heat to let it cool slightly and turn the gas down to low. Once slightly cooler add the onions and garlic and cook until turning golden and translucent, making sure nothing browns or burns, then add the chilli. After a minute or two add the tomatoes and oregano and cook until they start to break down into a mush then put the pancetta back in. If it starts to go dry add a little water and taste for sweetness, fresh tomatoes can be a bit tart, add sugar if needed. 

If you haven’t got your pasta started by now, cover and get your pasta on for at least 3 minutes as the prawns and courgette will only take a few to cook. Once your pasta is half done add the courgettes and prawns and cook until the prawns turn pink.

I like to serve this with Bucatini, a few sprigs of fresh basil or parsley (if I have them in stock) and some grated parmesan. If you have leftovers it's even yummier the next day, but eat all the prawns the day you cook it, they don't reheat well.

*I de-veined my prawns, but this isn’t necessary and ever so fiddly.