Creamed sweetcorn rigatoni with crispy chorizo crumbs

Method

1. 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.

2. 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.

3. 3

   Meanwhile, cook the pasta following pack instructions, then drain.

4. 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.

Nutrition

calories

401 calories

fatContent

24 grams fat

fiberContent

3 grams fiber

sugarContent

3 grams sugar

sodiumContent

0.91 milligram of sodium

proteinContent

12 grams protein

carbohydrateContent

32 grams carbohydrates

saturatedFatContent

13 grams saturated fat

Indicative values from the source, for the original recipe.

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