Average: 3.1 (5 votes)


500g large rigatoni (Schiaffetoni)
6 litre saucepan filled nearly to the brim
1½ tablespoons rock salt

Napoletana sauce
400g fresh tiger prawns (deveined and deshelled)
2 cloves garlic
olive oil
1 bunch fresh basil leaves, torn
2 fresh Roma tomatoes, diced
1 x 200g tin Italian peeled tomatoes
½ glass white wine (chardonnay is best for cooking seafood)
salt and pepper, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Prepare prawns before cooking the pasta. Leave 4 prawns with heads and tails on for garnish of dish. Cut remainder of prawns in thirds, giving you a nice size when cooking in the sauce.

Add pasta to salted boiling water and stir continuously until the water starts boiling again. Do not cover saucepan but occasionally stir the pasta, taste the water to see if enough salt has been added.

To make Napoletana sauce, puree the peeled tomatoes and then in a small saucepan sauté 1 garlic clove and 3 tablespoons of olive oil, add the tomato puree and some fresh basil leaves, salt and simmer for 15 minutes. Put to one side ready to mix with prawns.

While pasta is cooking, in a large frying pan sauté remaining clove of garlic in 4 tablespoons of olive oil. Place prawns with heads in first — when they turn a light pink in colour, add the cut up prawns, fresh basil, fresh tomato and white wine.

Let the wine evaporate then add your prepared Napoletana sauce, salt and cracked black pepper, to taste. Simmer for 5 minutes. This will allow you time to drain pasta in a colander. Then add the pasta straight to your large fry pan tossed through with the prawn sauce. Remove your 4 whole prawns, put to the side.

Plate pasta in a bowl for each guest and then place a whole prawn on top and drizzle a little Napoletana sauce to finish, with garnish.