Creamed Sweetcorn Rigatoni with Crispy Chorizo Crumbs

Ingredients

• 30 g panko breadcrumbs
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 150 g cooking chorizo, skin removed, finely chopped
• 1 chicken stock cube, crumbled
• 3 cloves garlic, finely sliced
• 150 ml double cream
• 2 x 340g tins sweetcorn, drained
• 1 tsp chilli flakes
• 350 g rigatoni
• 50 g Parmesan, finely grated, plus extra to serve
• 1 lemon, zested and juiced
• 20 g fresh parsley, roughly chopped

Method

1. Cook the rigatoni in well-salted boiling water until al dente, around 11–12 minutes. Scoop out a big mugful of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large frying pan over medium-high heat. Add the chorizo and fry for 3–4 minutes, breaking it up with a wooden spoon, until the edges are crisp and the orange fat has pooled in the pan.
3. Tip in the panko and smoked paprika, stir to coat in the chorizo fat, and fry for 1–2 minutes until the crumbs are deep golden and audibly crunchy. Spoon into a bowl and set aside — don't clean the pan.
4. Return the pan to medium heat. Add the sliced garlic and cook for 30 seconds until fragrant but not coloured, then tip in the drained sweetcorn and cook for 2 minutes, stirring, until the kernels start to catch and turn golden in spots.
5. Scoop half the sweetcorn into a blender with the double cream, crumbled stock cube and 100 ml of the reserved pasta water. Blitz until smooth, then pour back into the pan with the remaining sweetcorn. Simmer for 2 minutes until thick and creamy, loosening with another splash of pasta water if needed.
6. Drain the rigatoni and tip straight into the sauce, tossing to coat every tube. Off the heat, stir through the Parmesan until glossy, then add the lemon zest, lemon juice and chilli flakes. Season with salt and black pepper to taste.
7. Divide between bowls, shower over the crispy chorizo crumbs, scatter with parsley and finish with extra Parmesan and a final pinch of chilli flakes.