Creamed sweetcorn rigatoni with crispy chorizo crumbs

Ingredients

For 6 servings

• •100 g chorizo skin removed and finely chopped
• •30 g panko breadcrumbs
• •0.5 lemon zested and juiced
• •2 c. à soupe crispy onions (optional)
• •50 g butter
• •1 small onion finely chopped
• •2 sweetcorn cobs kernels cut off
• •200 g rigatoni
• •100 ml double cream
• •50 g grated mozzarella

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.