Creamed sweetcorn rigatoni with crispy chorizo crumbs
Serves 4 - 6
Easy
Prep:
Cook:
Make the most of sweetcorn with this Italian-inspired pasta dish
Skip to ingredients
Units:
- 100g chorizoskin removed and finely chopped
- 30g panko breadcrumbs
- ½ lemonzested and juiced
- 2 tbsp crispy onions(optional)
- 50g butter
- 1 small onionfinely chopped
- 2 sweetcorn cobskernels cut off
- 200g rigatoni
- 100ml double cream
- 50g grated mozzarella
Nutrition: per serving
- kcal401
- fat24g
- saturates13g
- carbs32g
- sugars3glow
- fibre3g
- protein12g
- salt0.91g
Method
step 1
Heat a small frying pan over a medium heat, add the chorizo and cook for a few minutes until it releases its oil and becomes crispy. Stir in the panko and cook for 30 seconds-1 min until just golden. Stir in the lemon zest and crispy onions, if using, and set aside.
step 2
Melt the butter in a pan over a medium heat, stir in the onions and cook for 5 mins. Stir in the corn, cook for 1 min, then pour in 100ml water. Reduce the heat, cover and cook for 10 mins.
step 3
Meanwhile, cook the pasta following pack instructions, then drain.
step 4
Pour the cream into the corn, season and cook for 3-5 mins. Stir in the mozzarella and cook for 1 min to melt. Tip in the pasta, combine and cook for 1 min. Scatter over the chorizo crumb and serve.
