Having visited Sicily I fell in love with the food with its influences of North African on traditional Italian and loved their large prawns. The wine, Nero d‘avola, was very prevalent. This dish is so authentic.
Put a large sauté pan on a medium heat. Lightly crush the fennel seeds and tip them into the pan. Cook for a minute or two, tossing them from time to time, until they start to release their lovely aroma.
Meanwhile,add the bacon, onions, garlic and chilli to the pan with the oil on high for 1 minute, and then sweat it for 5 minutes, on a medium heat, stirring.
Next add the tomatoes, wine (or veg stock), harissa paste (or sundried tomato purée), chopped green beans and rosemary. Turn up the heat slightly and leave it to bubble away for about 9-10 minutes so that the sauce can become nice and thick and full of flavour and the beans cook. Give it a stir every so often to prevent it sticking.
Meanwhile, cook the pasta in a large pan according to instructions.
Add the prawns to the sauce for the last 4 minutes of cooking time. Meanwhile, drain the cooked pasta well and return it to the pan.
The prawns should now be cooked in the sauce. They should be pink and white on the outside and white inside. Toss pasta in the pan with the prawn sauce and serve, with a thin scattering of the cheese and a glass of the rest of the wine.
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