Easy Shells with Chorizo & Corn Recipe Is a Fast Weeknight (Or Anytime!) Meal

Chorizo is a type of pork sausage from Spain. The meat is combined with red pepper, paprika and other spices. Here in the U.S., it usually comes in two varieties — dried and fresh. They can both add rich complexity to many dishes. For our Shells with Chorizo & Corn recipe, we opt for the dried version.

We brown diced chorizo in a nonstick skillet with just a spritz of cooking spray. That’s because during the cooking process, the cubes release their own smoke-infused oil so there’s no need for additional (if you can’t find chorizo, pepperoni also makes a delicious choice). Then simply saute red peppers, onion and corn in the rendered drippings. The starchy pasta cooking liquid helps create a flavor-packed sauce. The dish is done in just 30 minutes so its perfect for a weeknight. Try the recipe yourself to see how easy it is, then leave a comment.

• 8 oz. medium shell pasta
• 2 dried chorizo sausages, diced
• 1 red pepper, diced
• 1/2 medium red onion, chopped
• 1 cup corn
• 1/4 tsp. pepper
• 1/4 cup roughly chopped fresh cilantro
• 1 avocado, pitted, peeled, cut into 8 wedges

Instructions

• Bring large pot salted water to a boil. Add pasta; cook until al dente, 7–8 min. Reserve 3/4 cup pasta cooking liquid. Drain pasta. Return pasta to pot.

• Coat nonstick skillet with cooking spray; heat over medium-high heat. Add chorizo; cook, stirring, until browned, 3–4 min. Add red pepper, onion and corn. Cook, stirring often, until just tender, about 5 min.; season with pepper. Add chorizo mixture and cooking liquid to pasta; toss until combined. Stir in cilantro. Divide among 4 bowls. Top with avocado.

Nutrition

• Calories: 410 kcal
• Fat: 13 gram
• Saturated Fat: 4 gram
• Protein: 14 gram
• Carbohydrate: 58 gram
• Fiber: 5 gram
• Cholesterol: 20 mg
• Sugar: 8 gram
• Sodium: 620 mg