Large Saucepan

Fine Grater / Garlic Press


Frying Pan

2 Garlic Cloves, grated

1 Bunch of Flat Leaf Parsley, chopped

2 Vine Tomatoes

200g Spaghetti

1 pack of Chorizo

A pinch of Chilli Flakes

150g King Prawns

1 Carton Tomato Passata


This is the easiest and one of the quickest of the Hello Fresh recipes I’ve received…and the tastiest.

Get your large saucepan on the boil with water for the pasta, and a good pinch of salt. Peel and press the garlic and roughly chop the parsley (including the stalks) – then chop the tomatoes into 2cm chunks.


Once boiled, add your spaghetti to the pan and cook for approximately 11 minutes. Once cooked, drain the pasta in your colander and drizzle over a smidge of oil to stop it getting sticky.


Next, heat a little oil in a frying pan, on a medium heat and add the chorizo – stir fry until crispy, for around 3 minutes

Add the garlic, small pinch of chilli flakes and the prawns. Stir together and cook for 2-3 minutes. Pour in the tomato passata and let it simmer on a medium heat for 5 minutes. Add the vine tomatoes and season with salt and plenty of black pepper. The best way to check is the prawns are cooked is when they are pink on the outside and opaque all the way through.


To finish add the spaghetti to the pan with the sauce, mix it all together and garnish with a sprinkle of parsley.