The Orzo was replaced by macaroni. Just because the Orzo was not in stock at our grocers.  I am a massive chorizo fan. Ask my colleagues, I cann’t get enough of it. I just love the strong flavour. It can take over a whole dish, so it’s always a big risk to keep the flavour balance right. With the prawns and the vine tomatoes it worked out well…if I may say so 😉 -enjoy-

Ingredients (serves 4)

2 cloves of garlic
200 g quality chorizo
½ a bunch of fresh basil , (15g)
4 tablespoons olive oil
2 tablespoons sherry vinegar
400 ml passata
300 g orzo
200 g cherry tomatoes, on the vine
400 g large cooked peeled king prawns , from sustainable sources

Method

Preheat the oven to 180ºC/350ºF/gas 4.
Peel and finely chop the garlic, and slice the chorizo. Pick and finely chop the basil.
Heat half the oil in a heavy-based pan. Fry the garlic and chorizo for 3 minutes, then deglaze the pan with the vinegar.
Add the passata and 300ml of water, then the orzo. Bring to the boil, reduce the heat and simmer for 10 to 15 minutes, or until the orzo is al dente, stirring occasionally to prevent it sticking.
Spread the cherry tomatoes over a baking tray, drizzle with the rest of the oil and season. Roast for 10 minutes, or until soft.
Stir half the basil into the pasta, along with the prawns.
Divide between bowls, top with the remaining basil and serve the roasted tomatoes alongside.