1 lb penne or other short pasta
1 lb shelled, cooked prawns
2 tbsps olive oil
2 tbsps / 1 oz butter
1 small onion, chopped
1 clove garlic, chopped
6 fl oz tomato sauce
1 small glass brandy
1/3 pt double cream
parsley
salt and black pepper
Instructions...
1) Puree half the prawns and chop the rest into medium size
pieces.
2) Heat the oil and butter and add the finely chopped onion
and garlic. When these are soft add the peeled prawns
and tomato sauce. Stir well.
3) Add the chopped prawns and the brandy. When the brandy
has evaporated add the cream and chopped parsley. Season
and keep warm.
4) Cook the pasta until al dente then drain. Put into a
warm serving dish and stir in the sauce. Serve
immediately.
