Speedy Creamy Chorizo & Sweetcorn Pasta
with Kale
- Milk
- Egg
.
Ingredients
200
Rigatoni Pasta
150
Sweetcorn
1
Echalion Shallot
1
Garlic Clove
90
Chorizo
100
Chopped Kale
99
Creme Fraiche
(Contains: Milk)
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
50
Water for the Sauce
Utensils
Instructions
a) Fill a large saucepan with water and bring to the boil with 1/4 tsp of salt for the pasta. b) Once boiling, add the rigatoni to the pan and cook until tender, 12 mins. c) Once cooked, drain in a colander, pop back in the pan, drizzle with a little oil and stir through to stop it sticking together.
a) Meanwhile, drain and rinse the sweetcorn in a sieve. b) Halve, peel and thinly slice the shallot. c) Peel and grate the garlic (or use a garlic press).
a) Put a large frying pan on high heat (no oil). b) Once hot, add the diced chorizo and sweetcorn to the pan. c) Fry until both the chorizo and sweetcorn are starting to brown, 4-5 mins, stirring occasionally.
a) Once browned, lower the heat to medium. Add the shallot to the pan. b) Cook until softened, 3-4 mins, stirring occasionally. c) Mix in the garlic and cook for 30 seconds. Stir in the kale and stir fry until tender, 4-5 mins.
a) Once the kale is tender, add the creme fraiche and water for the sauce (see ingredients list for amount) into the pan. b) Bring to the boil then remove from the heat. c) Mix in half the hard Italian cheese. Season to taste with salt and pepper.
a) Add the drained pasta to the frying pan and gently mix until well coated in the sauce. b) Reheat quickly if necessary. c) Serve in large bowls with the remaining hard Italian cheese sprinkled on top. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's taste, though some found it bland or overpowered by kale.
- Ease of prep: Quick and easy to make, perfect for a midweek dinner.
- Suggestions: Consider using spinach instead of kale; reduce sweetcorn and increase chorizo for better balance.
- Portions: Generous portion sizes; some found it very filling.
- Texture: Kale was often described as tough or chewy; cooking it separately or longer may help.
