Smoky Chorizo and Roasted Corn Pasta

• 8 oz pasta (such as penne or rigatoni)
• 1 tbsp olive oil
• 8 oz chorizo sausage, casing removed
• 2 cups fresh corn kernels (from about 3 ears)
• 1 small red onion, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 cup chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• 1/2 cup crumbled queso fresco or feta (optional)

Steps

1. 1 Cook the pasta according to package instructions until al dente; reserve 1/2 cup pasta water and set aside.
2. 2 Preheat oven to 400°F. Toss corn with a drizzle of oil and a pinch of salt, then roast on a baking sheet for 15 minutes.
3. 3 Heat olive oil in a large skillet over medium heat. Add chorizo and cook until browned, breaking it into small pieces.
4. 4 Add diced red onion to the skillet and cook until softened.
5. 5 Stir in garlic, smoked paprika, and chili powder, cooking for another minute.
6. 6 Add roasted corn, chicken broth, and cooked pasta to the skillet. Toss to combine; if needed, add a splash of reserved pasta water.
7. 7 Stir in heavy cream and season with salt and pepper. Let simmer for 2-3 minutes until slightly thickened.
8. 8 Remove from heat and stir in cilantro and lime juice.
9. 9 Serve topped with crumbled queso fresco or feta if desired.

Equipment

• Large skillet
• Baking sheet

Variations

• Add in some sautéed bell peppers for extra color and flavor.
• For a vegetarian option, replace chorizo with sautéed mushrooms or plant-based chorizo.

Substitutions

• Use vegetable broth and a plant-based chorizo for a vegan version.
• Substitute feta for queso fresco if preferred.

Pairings

• Pairs well with a crisp Sauvignon Blanc.
• A Mexican lager complements the smokiness of the chorizo.

Nutrition

Tips

• For extra smokiness, use chipotle chili powder instead of regular smoked paprika.
• substitution for fresh corn, use frozen corn and skip roasting, adding it directly to the skillet.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of milk or cream.

Serving Suggestions

• Pair with a fresh green salad for a complete meal.
• Serve with warm crusty bread to soak up every last bit of sauce.

FAQ