Hot ‘n’ Smoky Sweetcorn Pasta with Chorizo

This dish was the result of a ‘husband supermarket shop’ fail.
I was meant to be cooking something completely different, Pea and Mushroom Stroganoff, but he came back with most of the wrong ingredients!
BUT, those of you who follow me on Facebook will know, I am insanely positive and like to flip negatives on their heads!
This was no exception, I scratched my head and raided my stocks, and came up with this beauty!
So you can thank my my wonderful and lovely, if a bit dim, husband for this one!
Well done love!

This one has a kick to it! You absolutely dont have to add the Chilli Flakes, it won’t change the flavour, so do whatever is best for you and your family. Without them, this one is awesome for kids, as they will be eating Veggies they probably normally wouldn’t! Win, win.

75g Dry Pasta per person
Linda McCartney Chorizo
1 tin Sweetcorn – drained
1 Red Pepper
Roughly 15 Cherry Tomatoes
1 White Onion
2 Garlic Cloves
1 TBSP Liquid Smoke
1tsp Chilli Flakes – Optional
1tsp Smoked Paprika
1tsp Cumin
1tsp Coriander
1tsp Thyme
Salt and Pepper
Oatly Creme Fraiche


First things first, get your Pasta on the go.
Drain it, and set aside.
Pre-heat your oven to 180c.
Grab a baking tray with some of that brown paper with its non-stick wizardry, and slide it away from you.
Now for our Veg.
De-seed and chop your Pepper into chunks and chop your Onion into 6 wedges.
Our Mary Poppins Tomatoes are practically perfect in every way,  and don’t need any prep.
We are going to do something cool with the Garlic!
Peel all the papery stuff off… I have always thought thst paper seemed too man made to be natural. As a kid, I imagined they were individually wrapped by Garlic Elves in a hollow tree hidden in the depths of an enchanted, pungent, Garlic forest.
Anywho, once they are naked, grab a knife, and lay the end nearest the handle on top of the Clove, and push down with the heel of your hand until it gives. Be careful!
Squashed Garlic!
That was fun.


Now you need to scatter your Veg and Garlic, minus the sweetcorn, over the wizard paper. Mix your Spices together with a pinch of Salt and several grinds of Pepper, and let it rain all over your beautiful Veggies.
Then glug some Olive Oil over the top, give it a little wriggle, and slide it in the oven.


You have about 10-15 minutes until they are ready, and soon, it will start to smell bloody gorgeous!
Get some kitchen paper and put it int the microwave with your Chorizo on top.
Give it a whizz for a mere 20 seconds, and that should make them easier to slice up.
You’ll get about 4 decent chunks per sausage.

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Get a frying pan with some Olive Oil ready and have a peek at your Veg.
They should be colourful, not blackened, but the spices will look charred.


Take it out and carefully (it’s hot by the way!) tumble it all into a blender. Scoop up as much of those Spices as you can… that’s your flavour punch! Now your Liquid Smoke goes in. Blend until you have a beaut of a Sauce!


Tip the Sauce and Sweetcorn onto your Pasta and sloosh it around with a schpoon. Heat up your frying pan and cook your Chorizo, you want a nice char, but not too much!
If this takes you a while and your Pasta has cooled too much, give it a gentle heat on the hob for a minute.
Serve it and throw your Chorizo on top with a lovely dollop of Creme Fraiche.
You’ll need that mate, it’s schpicy!
But super delicious!



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