Pennette Shrimps And Peppers

Preparation:

Preparation: Rinse the prawns and shell them, also keeping the heads and shells. Wash the tomatoes and chop them roughly, discarding the seeds. Peel and slice the shallot and let it dry in a pan with a spoonful of oil. Before it browns, add the heads and shells of the prawns and fry them over high heat for a few minutes, stirring almost constantly. When they have browned, add the tomatoes, salt and pepper and cook with the lid on, over low heat, for half an hour. At the end of cooking, pass everything through the vegetable mill whipped with the thinnest disc. Wash and dry the pepper, stick it on a fork from the stem side and pass it directly over the gas flame kept at maximum, turning it continuously until the skin is completely black and singed. To facilitate peeling, close it in a bag of bread paper and, as soon as it has cooled down, peel it by scraping it with a knife. Clean it well, rubbing it with kitchen paper then open it, remove the seeds and white filaments and cut it into small, thin strips. Heat a spoonful of oil in a pan and let a sliced shallot wither, then add the prawns, salt them and, after a minute, add the tomato puree and the strips of pepper. Adjust the salt and cook for another four or five minutes. Cook the pasta, season it with the prepared sauce and complete with a grind of pepper and a spoonful of chopped parsley.