Fabulous food!

Amazing meatballs 5 ways, pasta, pies, popcorn bread...

Seafood and sausage is a winning combo and mixing fettuccine with zoodles – zucchini noodles – gives you the best of both worlds. Plus, apart from the pasta, it’s all cooked in the oven. Too easy!

Preparation time 15 mins Cooking time 50 mins Serves 6

2 x 400g cans whole

peeled tomatoes

3 Tbsp extra virgin olive oil Sea-salt flakes and freshly ground

black pepper, to season

1 small red onion, finely diced 2 cloves garlic, finely chopped

2 tsp dried oregano leaves or

2 Tbsp fresh leaves (or use both) 250g chorizo, finely diced

800g whole green prawns,

peeled, leaving tails intact 200g fettuccine egg pasta

1 lemon

2 small zucchini, trimmed, made into

ribbons or noodles (see Cook’s tip) Basil leaves, to serve

Thinly sliced long red chilli, to serve

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional).

STEP 2 Pour contents of cans into a large roasting tray. Use a small knife to cut tomatoes in half, then arrange cut side up in the sauce.

STEP 3 Drizzle with olive oil and lightly season, then scatter over onion, garlic and oregano. Roast for 25 minutes. Remove from oven. Increase oven to 200°C (220°C conventional).

STEP 4 Scatter chorizo over tomatoes and return tray to oven, uncovered, and cook for a further 15 minutes. Remove from oven and arrange prawns on top, nestling them into the sauce. Return to oven for a further 10 minutes. STEP 5 Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet directions, until al dente. Drain well and return to saucepan. Pour tomato, chorizo and prawn mixture into saucepan over the pasta. Finely grate the zest of the lemon over the top, add zucchini noodles and use a pair of tongs to toss well. Season.

STEP 6 Cut zested lemon into thin wedges. Serve pasta with basil and chilli, with lemon wedges on the side.

Prawn, chorizo and zucchini pasta