Corn & Pepper Rigatoni

Thinly slice the peppers and garlic cloves. Heat a large frying pan over a medium-high heat and add a good glug of olive oil. Once hot, tip in the peppers and season with salt. Cook for 10-12 mins, stirring now and then, until wilted and starting to caramelise and turn jammy. Add the garlic and sugar and cook for another 3-4 mins. Once the sugar has started to catch on the bottom of the pan, tip in the paprika and deglaze with the vinegar. Cook for another 3-4 mins or so until super jammy.

Meanwhile, heat the grill to high, Bring a pot of water to the boil and season well with salt. Add the corn on the cobs for 4-5 mins before removing (keep the water!). Slide the cobs under the grill for 8-10 mins, turning regularly, or until charred. Stand the cobs up on your board and slice off the kernels.

Tip the corn into the pan with the peppers and add half of the Parm and all of the crème fraîche. Stir together.

Tip the rigatoni into the boiling water and cook for 8 mins, or until al dente. Transfer the cooked pasta to the sauce and toss to combine. Add a little pasta water if you need to loosen things up a bit. Keep tossing over a medium heat until you have a glossy sauce that is coating the pasta.

Tear in the basil, toss through and then divide the pasta between warm bowls. Finish with the remaining Parm.