Creamed Sweetcorn Rigatoni with Crispy Chorizo Crumbs

• chorizo↗100g g

  skin removed and finely chopped

• panko breadcrumbs↗30g g
• lemon↗½

  zest and juice

• crispy onion2 tbsp tbsp

  (optional)

• butter↗50g g
• small onion1

  finely chopped

• corn cobs↗2

  kernels removed

• rigatoni200g g
• double cream↗100ml ml
• grated mozzarella↗50g g

Step-by-step instructions

1. 1

   Heat a small pan over medium heat, add the chorizo and cook for a few minutes until it releases its oil and becomes crispy. Add the panko breadcrumbs and cook for 30 seconds to 1 minute until lightly golden. Add the lemon zest and crispy onion, if using, and set aside.

2. 2

   Melt the butter in a pan over medium heat, add the onion and cook for 5 minutes. Add the corn, cook for 1 minute, then pour in 100 ml water. Reduce the heat, cover and cook for 10 minutes.

3. 3

   Meanwhile, boil the pasta according to the package instructions, then drain.

4. 4

   Pour the cream into the corn, season and cook for 3‑5 minutes. Add the grated mozzarella and cook for 1 minute to melt. Add the pasta, stir and cook for another minute. Sprinkle with the crispy chorizo crumbs and serve.