Bring a large saucepan of lightly salted water to the boil. Add the pasta and cook for 8–10 minutes or according to the packet instructions, until tender.
Meanwhile, preheat a cast-iron, ridged grill pan. Add the capsicum strips and cook for about 3 minutes on each side until lightly charred. Remove from the heat and transfer to a bowl. Pour the oil over the capsicum and toss to coat. Cover and reserve.
Reheat the grill pan and cook the prawns briefly for about 1 minute on each side until pink and cooked through. Add to the capsicums.
Drain the pasta in a colander. Pour the passata and the vermouth or sherry into the pan then place over a low heat for 1 minute to warm through.
Return the pasta to the pan with the capsicums, prawns and the chopped coriander. Season to taste. Toss well to combine and serve at once.