Fry the chorizo

• Slice each chorizo in half, then cut each half into 3 half-moons
• Heat the large frying pan on medium-high heat.
  Once hot, add the chorizo and fry for 5 mins, stirring frequently

Cook the pasta & finish the prep

• Add the casarecceto the saucepan and boil for 8-9 mins, until cooked. Reserve 100ml pasta water (50ml for l person), then drain
• Meanwhile, halve the tomatoes. Zest and quarter the lemon. Finely chop or crush the garlic. Rinse the spinach. Drain the prawns

Build the flavour

• Add the tomatoes, garlic, prawns and sundried tomato paste to the pan and fry for 2 mins
• Add the reserved pasta water and bring to the boil, then simmer on medium-high heat for 7 mins, until the prawns are pink and cooked through
• In the final minute, stir the spinach into the sauce and cook until wilted

Plate up

• Check your prawns are cooked through; they should be opaque, firm and steaming hot
• Stir the pasta and the juice from half the lemon (or to taste) into the sauce. Season with salt and pepper
• Share the pasta between bowls. Sprinkle with the lemon zest to finish. Garnish with the remaining lemon wedges, for squeezing over