Homepage
Checkout
Total number of items in your trolley 0. Trolley amount £0.00.
Minimum: £25.00
  • Recipes

  • Creamed Sweetcorn Rigatoni with Crispy Chorizo Crumbs

Creamed Sweetcorn Rigatoni with Crispy Chorizo Crumbs

Creamed Sweetcorn Rigatoni with Crispy Chorizo Crumbs

By Good FoodPublished on 02 June 2025A new pasta favourite! Our Creamed Sweetcorn Rigatoni features a rich sauce and savory chorizo crumb topping. Simple to make, incredibly delicious – perfect for two!
Shop for ingredients

Time and servings

50 minsTotal time
2Servings
20 minsPrep time
30 minsCooking time

Ingredients

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

Method

  • Step 1

    Heat the oil in a small frying pan over a medium heat then stir in the chorizo and cook for a few minutes until the oil has released and the chorizo has become crisp. Stir in the breadcrumbs and cook for 30 seconds to 1 minute until a little golden. Stir in the lemon zest and crispy onions, if using, and set aside.

  • Step 2

    Then, melt the butter in a saucepan over a medium heat and once sizzling, stir in the onion and cook for 5 mins. Stir in the corn kernels, cook for 1 min then stir in 100ml water. Reduce the temperature, cover and cook for 10 mins

  • Step 3

    Meanwhile, cook the rigatoni to pack instructions then drain.

  • Step 4

    Once the corn has had 10 mins, pour in the double cream, season and cook for 3-5 mins. Stir in the mozzarella and cook for 1 min until melted. Tip in the pasta, combine and cook for a minute before serving with a scattering of the chorizo crumb.