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Creamed Sweetcorn Rigatoni with Crispy Chorizo Crumbs
Creamed Sweetcorn Rigatoni with Crispy Chorizo Crumbs
By Good Food
Published on 02 June 2025
A new pasta favourite! Our Creamed Sweetcorn Rigatoni features a rich sauce and savory chorizo crumb topping. Simple to make, incredibly delicious – perfect for two!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 minsStep 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.