If there was ever a dish that’s an absolute hit in my house – it’s this one.

I have been cooking chilli seafood pasta for years, and I am so excited to share the recipe, I’m sure we’ve all had a version of this dish – so what makes mine different? I’ll just call it the ‘Liz’ touch.

So here it is – I really hope you love it as much as I do …

Ingredients:

Pasta (I like to sue spaghetti)

I bought fresh pasta from The fresh pasta shop at the South Melbourne market – they also have gluten free options

Fresh prawns

Cobram Estate extra virgin olive oil

Fresh chilli

Fresh basil

Sauce:

  • 2 onions
  • 6 garlic cloves
  • 2 cans of diced tomatoes
  • 1 bunch of parsley
  • 1 bunch of basil
  • 1 baby chilli

Method:

For the sauce:

Chop up onion and garlic

Brown off onion then add garlic, stir together until golden put into pot

Add 2 cans of diced tomatoes and let simmer for a few minutes

Add parsley, basil and chilli

Let simmer for 20 minutes – and cool for 30

Blend with stick mixer until you have one smooth consistency.

Bring water to the boil, add salt and trow in the pasta

Cooking for about 5 minutes until al-dente – strain and wash through

Heat up pan, add olive oil

Throw in the prawns – if like me you have bought pawns that are ready they don’t need more than 3-4 minutes

Add the pasta and 3-4 tablespoons of the sauce – the sauce should just cover your pasta dish lightly.

Top off with fresh basil and chilli

And voila

Wine pairing by Winebubble

In winter it’s all about the beautiful reds – while the dish isn’t too heavy, the richness of the sauce and chilli flavours pairs beautifully with a Domane Albin Jacumin, Chateauneuf-du-pape La Begude Des Papes’.

This absolutely gorgeous wine has flavours of ripe dark plum, thyme, pepper, chocolate and sweet spice.