Creamed sweetcorn rigatoni with crispy chorizo crumbs
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Creamed sweetcorn rigatoni with crispy chorizo crumbs

Make the most of Morrisons Market Street corn with this Italian-inspired pasta dish

  • Prep:20 mins
    Cook:30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 401
  • fat 24g
  • saturates 13g
  • carbs 32g
  • sugars 0g
  • fibre 3g
  • protein 12g
  • salt 0.91g

Ingredients

  • 100g chorizo , skin removed and finely chopped
  • 30g panko breadcrumbs
  • ½ lemon , zested and juiced
  • 2 tbsp crispy onions (optional)
  • 50g butter
  • 1 small onion , finely chopped
  • 2 Morrisons Market Street corn on the cobs , kernels cut off
  • 200g rigatoni
  • 100ml double cream
  • 50g grated mozzarella

Method

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

  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.

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