Luckily both my children love prawns, which comes in very handy as they're so quick to cook and make a nice change from chicken or pork. It's not quite a storecupboard recipe as mascarpone isn't something I always have in the fridge but with a bit of forward planning it's super quick to assemble and always goes down well.
The original recipe was for two people but I have adapted it to feed the four of us.
Prawn Pasta Rosa
(adapted from Italianissimo by Nigella Lawson)
1 1/2 tablespoons tomato puree
6 tablespoons milk
6 tablespoons mascarpone
1 1/2 tablespoons garlic oil
1/2 teaspoon dried chilli flakes (I tend to leave this out)
225g raw peeled prawns (or small cooked prawns)
100ml vermouth (or white wine)
salt for pasta water
1) Put a pan of water on to boil, adding salt when it comes to the boil, and then cook the pasta according to the instruction on the pack.
2) Whisk together the tomato puree and milk, add the mascarpone then whisk again to combine.
3) In a large pan or wok warm the garlic oil and add the chilli flakes (if using). Stir then add the prawns and stir-fry for a minute or two (longer if frozen) until cooked through.
4) Pour in the vermouth and let it bubble up and reduce a little then add the pink sauce. Cook, stirring, until it is hot throughout, checking that the prawns are also cooked.
5) Drain the pasta and add it to the sauce, stirring to combine, before serving.
Serves two adults and two children