Bring to the boil a pan with plenty of water. In the meantime clean the prawns, shell them and remove the intestine thread and slice them into 3-4 pieces each; peel the shallots and slice them finely; dice the pepper, clean the chive with a tea towel and slice it thinly.
Melt 20 gr. of butter in a pan; add the prawns, salt them and sauté; for a minute then arrange them in a deep dish. In the same pan put 10 g of butter with the shallots, after 2 minutes sprinkle with Brandy, let it aflame tilting the pan allowing the flame of the cooker to lick its edge; then add the yellow pepper and simmer for 5 minutes. In the meanwhile cook the pasta in plenty of boiling salted water.
Season the sauce with a bit of salt, add the, add the mashed tomato and cook for 5 minutes; add the prawns, the chive and continue simmering for half a minute. Fold the leftover butter in. Drain the pasta, place it in a soup tureen with the prawn ragù and serve. In the microwave.
Preparation time 15 minutes. Cooking time 11 minutes plus pasta cooking time. Follow the recipe. Put 20 gr. of butter in a microwave container, pop it in the oven at maximum power for 50 seconds; add the prawns, remove them after a minute, place them in a deep dish and salt them.
Put 10 gr. of butter in the container with the shallots; after a minute pour the Brandy and after another minute, or when totally evaporated, add the yellow pepper and simmer for 2 minutes.
Add a bit of salt to the sauce, add the tomato mash and simmer for 2 minutes; add the prawns, the chive and continue cooking for a minute; fold in the remaining butter and let it rest for 2 minutes. Then continue according to the recipe.