Put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve, peel and finely chop the onion. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Finely chop the sun-dried tomatoes. Halve the red chilli lengthways, deseed and finely chop.

Heat a good glug of oil in a frying pan on medium heat. Once hot, add the onion. Season with a pinch of salt and pepper. Stir and cook until the onion is soft, about 5 mins. Add the garlic, sun-dried tomatoes and as much chilli as you dare and cook for 2 more mins

Add the red wine vinegar and allow it to evaporate, then add the chopped tomatoes and a pinch of sugar (if you have some). Let the mixture simmer on medium-low heat until you have a nice thick sauce, about 10 mins.

Meanwhile, add the spaghetti to your pan of boiling water. Cook until 'al dente', 11 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once cooked, drain in a colander and drizzle with a little oil to stop it sticking together.

Once the sauce has thickened, stir in the prawns and simmer for 3-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque all the way through.

Combine the pasta and sauce. Sprinkle over most of the parsley and toss everything together to mix thoroughly. Serve, sprinkled with the remaining parsley. Enjoy!