Sweet Corn Chorizo Pasta

Prep Time 10

Cook Time 25

Servings servings

Calories 672kcal

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

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.