Speedy Creamy Chorizo and Sweetcorn Pasta
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Speedy Creamy Chorizo and Sweetcorn Pasta

Speedy Creamy Chorizo and Sweetcorn Pasta

with Pepper and Cheese

Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Creamy Chorizo and Sweetcorn Pasta in just 20-25 minutes for a delicious and speedy meal.

Family Friendly
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time15 minutes


serving amount

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

160 grams


1 unit(s)

Bell Pepper

(May contain Celery)

2 unit(s)

Garlic Clove

90 grams

Diced Chorizo

150 grams

Creme Fraiche

(Contains Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3768 kJ
Energy (kcal)901 kcal
Fat47.9 g
of which saturates25 g
Carbohydrate81.8 g
of which sugars12.4 g
Protein34.1 g
Salt3.38 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press


Cook the Pasta

a) Boil a full kettle, then pour the boiled water into a large saucepan on high heat. 

b) Add the rigatoni and /12 tsp salt to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Prep Time

a) While the pasta cooks, drain the sweetcorn in a sieve.

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips. 

c) Peel and grate the garlic (or use a garlic press).

Get Frying

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the chorizo, pepper and sweetcorn to the pan. Fry, stirring occasionally, until starting to brown, 5-7 mins.

c) Once browned, lower the heat to medium.

Add the Garlic

a) Stir in the garlic and cook for 30 secs.

Finish the Sauce

a) Once the garlic is fragrant, add the creme fraiche and water for the sauce (see pantry for amount) to the pan.

b) Bring to the boil, stirring, then remove from the heat.

c) Mix in half the grated hard Italian style cheese. Season to taste with salt and pepper.

Combine and Serve

a) Add the cooked pasta to the sauce and gently mix until well coated, reheating quickly if necessary.

b) Serve your chorizo and sweetcorn pasta in large bowls with the remaining cheese sprinkled on top to finish.