Fry chopped shallots with thinly sliced and skinned chorizo for a few minutes, to release the spicy oils, then add skinned
and chopped tomatoes together with a glass of dry white wine (or dry vermouth). Season, then bring to a simmer, cover and
cook gently for a few minutes, until the tomatoes break down into a sauce. Meanwhile, put rigatoni on to cook on plenty of
salted boiling water. Add raw shelled prawns to the sauce and simmer gently for a couple of minutes, until they turn pink.
Add the cooked and drained pasta, mixing everything together and stirring in a few sliced spring onions. Serve in warm bowls.