A great pasta recipe from Parso's Gourmet Pizza voted Australia's Favourite Italian/Pizza Restaurant in the 2009 I Love FOOD awards.


  • 1 tbs olive oil

  • 1/2 Spanish onion sliced

  • 1/4 Red capsicum sliced

  • 1/4 Green capsicum sliced

  • 6 slices of pepperoni

  • 1/2 of hand full of jalapenos

  • 1 Pinch of chilli flakes

  • A dash of Tabasco sauce

  • 2 tbs chopped semi dried tomatoes

  • 8 butterflied green prawns tails on

  • 1/3 cup of salsa

  • 2/3 cup thickened cream

  • 2 Tbs grated parmesan cheese

  • 350g fettuccini

  • Freshly shaved parmesan to garnish


  • 1.

    Cook fettuccine for approximately 10-12 minutes in salted boiling water.

  • 2.

    Fry onion, capsicum, jalapenos, pepperoni and tomatoes in olive oil over medium heat for 1/2 mins.

  • 3.

    Add chilli, Tabasco and prawns and cook for 2 minutes tossing to cook prawns evenly

  • 4.

    Add salsa, cream and parmesan and stir though

  • 5.

    Cook for 2 minutes then reduce to a gentle simmer stirring occasionally

  • 6.

    Drain fettuccine and arrange in serving dish

  • 7.

    Remove sauce from heat and pour gently over cooked pasta

  • 8.

    Garnish with shaved parmesan.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1122kj
  • Fat Total 45g
  • Saturated Fat 23g
  • Protein 35g
  • Carbohydrate 142g
  • Sugar 11g
  • Sodium 790mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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