• 400g Barilla Penne Rigate #73
  • 400g Barilla Arrabbiata sauce
  • 2 shallots, thinly sliced
  • 12 raw prawns, peeled and veined
  • 3 tbsp Extra virgin olive oil


  • Bring 4L of water to boil in a large pot.
  • Once boiling, add salt (7g salt to 100g pasta) and cook pasta for 11 mins. Stir occasianlly.
  • Meanwhile, in a large pan, saute shallots with little extra virgin oil till golden; then add prawns. Cook for 2 mins and season with salt and pepper.
  • Then add in Barilla Arrabbiata sauce into the pan till simmering.
  • Drain the pasta and toss into the sauce and drizzle with extra virgin olive oil.