Sweet Corn Chorizo Pasta

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2 servings
Calories: 672kcal

Ingredients

  • 1 cups Chicken broth
  • 1 ears Corn on the cob husked removed and rinsed to remove silk
  • 4 oz Campanelle pasta or pasta of your choice
  • 2 tbsp Extra-virgin olive oil
  • 3 oz Chorizo sausage links
  • 1 tbsp Red onion minced
  • 2 tbsp Green bell pepper diced small
  • 3 cloves Garlic slivered
  • 1 tbsp Butter
  • 2 tbsp Heavy cream
  • 1 oz Burrata cheese cut into chunks
  • 1 tsp Fresh cilantro garnish
  • Jalapeño pepper sliced for garnish (optional)
  • 2 Dinner rolls warmed on the grill or in the oven for 3 to 5 minutes prior to serving if desired
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Instructions

  • In a saute pan bring the broth to a boil on medium high heat. Add in the corn, cover with a lid and cook until tender. Remove the corn and cut the corn kernels off the cob and set the kernels aside. Add the cob back to the broth and simmer to add flavor to the broth.
  • In a pot of salted water boiling water cook the pasta according to the directions on the package. Once cooked drain well and set aside.
  • Heat a nonstick pan on medium heat. Once hot, add the oil. Brown the chorizo, then add in the onion, bell peppers, and garlic. Saute until golden brown and soft.
  • Add in the butter and cream. Bring to a simmer. Season with salt and pepper to taste. Toss in the pasta and add the broth as needed using a tablespoon at a time to moisten the pan. Simmer until the sauce is smooth and flavorful.
  • Serve immediatly. Garnish with burrata, cilantro, and jalapeno (if using). Serve with bread.

Nutrition

Calories: 672kcal | Carbohydrates: 64g | Protein: 24g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1859mg | Potassium: 434mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1075IU | Vitamin C: 43mg | Calcium: 241mg | Iron: 3mg

Sweet Corn Chorizo Pasta

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 672 kcal

Ingredients
 
 

  • 1 cups Chicken broth
  • 1 ears Corn on the cob husked removed and rinsed to remove silk
  • 4 oz Campanelle pasta or pasta of your choice
  • 2 tbsp Extra-virgin olive oil
  • 3 oz Chorizo sausage links
  • 1 tbsp Red onion minced
  • 2 tbsp Green bell pepper diced small
  • 3 cloves Garlic slivered
  • 1 tbsp Butter
  • 2 tbsp Heavy cream
  • 1 oz Burrata cheese cut into chunks
  • 1 tsp Fresh cilantro garnish
  • Jalapeño pepper sliced for garnish (optional)
  • 2 Dinner rolls warmed on the grill or in the oven for 3 to 5 minutes prior to serving if desired

Instructions
 

  • In a saute pan bring the broth to a boil on medium high heat. Add in the corn, cover with a lid and cook until tender. Remove the corn and cut the corn kernels off the cob and set the kernels aside. Add the cob back to the broth and simmer to add flavor to the broth.
  • In a pot of salted water boiling water cook the pasta according to the directions on the package. Once cooked drain well and set aside.
  • Heat a nonstick pan on medium heat. Once hot, add the oil. Brown the chorizo, then add in the onion, bell peppers, and garlic. Saute until golden brown and soft.
  • Add in the butter and cream. Bring to a simmer. Season with salt and pepper to taste. Toss in the pasta and add the broth as needed using a tablespoon at a time to moisten the pan. Simmer until the sauce is smooth and flavorful.
  • Serve immediatly. Garnish with burrata, cilantro, and jalapeno (if using). Serve with bread.

Nutrition

Calories: 672kcalCarbohydrates: 64gProtein: 24gFat: 37gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 105mgSodium: 1859mgPotassium: 434mgFiber: 4gSugar: 6gVitamin A: 1075IUVitamin C: 43mgCalcium: 241mgIron: 3mg
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