Creamy Sweetcorn Rigatoni with Crispy Chorizo Crumb

Name: Creamy Sweetcorn Rigatoni with Crispy Chorizo Crumb
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 100 g chorizo skin removed and finely chopped; 200 g rigatoni; 2 sweetcorn cobs kernels cut off; 100 ml double cream; 50 g butter; 50 g grated mozzarella; 30 g panko breadcrumbs; 1 small onion, finely chopped; 2 tbsp crispy onions; 0.5 lemon, zested and juiced

A comforting pasta dish featuring a velvety sweetcorn sauce and a smoky, crunchy chorizo topping. This quick and easy meal combines sweet, creamy, and salty flavors for a perfect weeknight dinner.

Servings6 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

chorizo skin removed and finely chopped
100 g
rigatoni
200 g
sweetcorn cobs kernels cut off
2
double cream
100 ml
butter
50 g
grated mozzarella
50 g
panko breadcrumbs
30 g
small onion, finely chopped
1
crispy onions
2 tbsp
lemon, zested and juiced
0.5

Step-by-Step Instructions

Prepare the chorizo crumb: Heat a small frying pan over medium heat. Add the finely chopped chorizo and fry for 3-4 minutes until it releases its vibrant red oil and becomes crispy.

Toast the crumbs: Stir the panko breadcrumbs into the chorizo oil and cook for 30-60 seconds until golden. Remove from heat, then stir in the lemon zest and crispy onions. Set aside.

Make the corn base: In a separate large pan, melt the butter over medium heat. Sauté the chopped onion for 5 minutes until softened. Add the sweetcorn kernels and cook for 1 minute, then pour in 100ml of water. Cover and simmer on low heat for 10 minutes.

Cook the pasta: While the corn simmers, cook the rigatoni in a large pot of salted boiling water according to the package instructions. Drain well.

Finish the sauce: Pour the double cream into the corn mixture, season with salt and pepper, and simmer for 3-5 minutes. Stir in the mozzarella until melted and smooth.