Pasta Shells with Chorizo, Cherry Tomatoes and Corn

This recipe is for you if you’re looking for a tasty pasta dish that comes together in a flash. We especially love the fact that draining the pasta isn’t required here, which means fewer dishes to wash afterwards! Simply add the other ingredients to the pasta water, which is mostly absorbed, leaving you with a flavourful broth.

Preparation 10 min Cooking 22 min Servings 4

Ingredients

■ 4 cups (1 litre) chicken broth

■ 1 cup (250 mL) (250 ml) water

■ 3⁄4 lb (340 g) pasta shells

■ 1 tsp smoked paprika

■ 1 red onion, chopped

■ 1 tbsp (15 ml) olive oil

■ 4 oz (115 g) dried chorizo sausage,

diced

■ 1 1⁄2 cups (225 g) frozen corn kernels, thawed

■ 3 cups (420 g) cherry tomatoes, halved

■ 1⁄2 cup (15 g) basil leaves, plus more for serving

Preparation

1. In a large pot, bring the broth and water to a boil. Add the pasta shells and paprika. Cook over medium heat for 12 minutes or until the pasta is al dente, stirring occasionally. Season with salt and pepper. Remove from the heat.

2. Meanwhile, in a non-stick skillet over medium-high heat, brown the onion in the oil. Add the chorizo and corn. Cook for 2 minutes while stirring.

3. Add the chorizo mixture, cherry tomatoes and basil to the pot of pasta. Mix well. Adjust the seasoning. Serve in shallow bowls and sprinkle with more basil, if desired.