Heat 1/2 tbsp of chilli oil in a large pan, saute the onion and garlic for 3-4 minutes over a medium heat, until soft, add the cherry tomatoes, cook for 2-3 minutes, until the excess liquid has been cooked away. Stir in the tomato puree, cook for 1 minutes until thick, add the stock, cream and chilli oil, stir to combine and bring to a low simmer.

Now is a good time to get your pasta on to cook! Cook it for 5-6 minutes, so it’s very al dente and can finish cooking in the chilli oil sauce.

To the chilli oil sauce, add the prawns, parsley, parmesan, stir to combine and allow the prawns to cook over a medium heat for 4-5 minutes.

Once the pasta is cooked, drain into a colander, but reserve a mug of pasta water. Add the spaghetti to the chilli oil sauce and toss to combine. Add pasta water if needed to create a glossy pasta sauce, cook the pasta further if it needs it, then serve immediately. Garnish with some more grated parmesan and chopped parsley.