Creamed sweetcorn rigatoni with crispy chorizo crumbs

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Creamed sweetcorn rigatoni with crispy chorizo crumbs

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Strawberry & chocolate focaccia

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Partnered content with Morrisons

Showcase sweet Morrisons Market Street strawberries in this easy bake – focaccia doesn’t always need to be savoury

This recipe has been produced and tested in partnership with Morrisons

Nutrition: per serving

kcal401
fat24g
saturates13g
carbs32g
sugars3g
fibre3g
protein12g
salt0.91g

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Method

step 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.
step 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.
step 3

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