Paella-Style Spanish Fettuccine

This Paella-inspired fettuccine makes a delicious weeknight dinner and is worthy of special occasions too.

I roast them slowly and over low heat until they’re sweet, sticky and sitting in rich tomato juice.

As summer draws to a close, linguini with slow-roasted tomato sauce is just the thing to make for a Sunday lunch (ideally eaten in the garden under an umbrella, with a big salad and glass of wine).



2x 200g punnet baby Roma or cherry tomatoes

2 cloves of garlic, peeled and chopped finely

2 tsp Paella spice blend

1 chorizo, sliced

10-12 raw prawn cutlets, tails intact if possible

1/2 cup dry white wine

Juice of half a lemon

2 tbsp EVOO (extra virgin olive oil)

5 basil leaves, chopped


  • Pre-heat oven to 150°C fan-forced, or 170°C non-fan.
  • In a loaf tin or sheet pan lined with baking paper, combine baby Roma tomatoes and sprinkle with chopped garlic, 1 tsp Paella spice blend and drizzle with 1 tbsp of olive oil.
  • Bake for 45 minutes. You will know when it is ready, the garlic will have softened and the tomatoes will have broken down.
  • About ten minutes before the tomatoes are ready, boil and salt water to prepare the pasta.
  • In a medium-sized fry pan, fry off the sliced chorizo in remaining olive oil and brown, add prawns and remaining 1 tsp Paella spice blend. Add white wine and lemon juice and reduce for a few minutes.
  • Cook the fettuccine in the saucepan of boiling water following packet directions or until al dente. Drain well.
  • Remove roasted tomatoes from the oven, add to pan with chorizo and prawns, stir to combine.
  • Drain fettuccine, drizzle with olive oil and stir through.
  • Serve sauce atop the pasta, or stir through if you prefer. Sprinkle with chopped basil and serve.