Squid ink pasta and prawns all’amatriciana

Squid ink pasta and prawns all'amatriciana

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 6
  • Easy
  • 10 minutes
  • 25 minutes
  • Paul Cluver Chardonnay 2015


  • 2 T olive oil
  • 100 g Woolworths sliced smoked Italian pancetta
  • 12 Woolworths frozen ready-to-cook easy peel pink prawns
  • 1 onion, finely chopped
  • 3 cloves garlic, sliced
  • 1 t Woolworths Calabrese peperoncino hot pepper sauce
  • 2 T tomato paste
  • 6 ripe Roma tomatoes, roughly chopped
  • 6 T white wine
  • 400–500 g squid-ink pasta, cooked al dente
  • 2 t Italian parsley finely chopped
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

Heat 1 T olive oil in a pan over a medium to high heat. Fry the pancetta until crisp, then remove from the pan. Gently fry the prawns in the same pan over a high heat until coloured, then remove from the pan.

Add the remaining olive oil to the pan and fry the onion and garlic until soft. Add the hot pepper sauce, tomato paste and Roma tomatoes and cook for 15 minutes. Add the white wine, pancetta and prawns and cook for 5 minutes.

Toss the pasta and parsley through the sauce and season to taste.

Cook's note: A true amatriciana calls for chilli, pecorino and guanciale (cured pig’s cheek), but if you’re fresh out of pigs’ cheeks, pancetta works as well. We threw in fresh prawns and used squid-ink pasta for kicks.



Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes