This is a simple and delicious recipe from "The Essential Pasta Cookbook". I have substituted hot taco sauce for the salsa before, and I have used penne instead of rigatoni, and it is just as good!
Cook the pasta in a pot of rapidly boiling salted water until al dente, drain.
Heat the oil, add the garlic, chilli, and spring onions, and cook over medium heat for 2 minutes, or until garlic is soft and golden.
Add the prawns and cook for 5 minutes, or until the prawns are browned. Stir in the salsa and cream and bring to the boil. Reduce the heat and simmer for 3-5 minutes, or until the sauce thickens slightly. Divide the pasta among 4 plates, top with the sauce, and garnish with parsley.