Spicy Prawn Pasta Arrabbiata

How to make Spicy Prawn Pasta Arrabbiata in your Instant Pot

1. Press ‘Sauté’, hit ‘Adjust’ and select ‘Less’. Add the olive oil (or use cooking spray) and cook the onions and garlic for 5 minutes until softened.
2. Stir in 1 1/2 teaspoons salt, chilli flakes, garlic powder and tomato paste.
3. Add the water and stir to combine.
4. Add the penne – check the water level it should cover the pasta by about 1/2 inch.
5. Add the purréed tomatoes and cherry tomatoes – do not stir.
6. Cook for 5 minutes on high pressure (this is based on a pack cooking time of 11 minutes).
7. Release the pressure manually.
8. Add the prawns (shrimp) and manually set the cooking time to ZERO at high pressure.
9. Manually release the steam and remove the inner pot from the cooker. Your pasta should be cooked until al dente – it should still have a bit of bite to it. If it is not cooked enough then leave in the pot with the lid loosely covering for another minute.
10. Add chopped basil, stir everything together and taste – you shouldn’t need to add any salt but you can adjust the seasoning if you like.
11. Serve with an extra pinch of dried chilli flakes and some shaved or grated Pecorino cheese.

Stovetop method

1. Bring a large pot of water to the boil, add 1/2 tbsp salt and then cook your penne according to pack instructions.
2. Meanwhile heat the olive oil in a large pan and gently sauté the onion over medium-low heat, stirring, for 4 minutes.
3. Add the garlic and cook for a further minute.
4. Stir in the puréed tomatoes, tomato paste and cherry tomatoes.
5. Add salt, garlic powder and chilli flakes and lightly crush the cherry tomatoes with a wooden spoon.
6. Simmer for 8 minutes over low heat, stirring occasionally.
7. Add the prawns and stir to combine. Cook for 2 minutes or until they turn pink.
8. Stir in the drained pasta and toss to combine in the sauce. Check the seasoning and add the basil.
9. Serve with an extra pinch of dried chilli flakes and some shaved or grated Pecorino cheese.