This is a crowd-pleasing and quick summer dish. It was a wonderful meal served with a giant green salad. The original recipe notes that any summer vegetable, or a combination, can be used instead of the fresh corn. Chopped tomatoes, broccoli, summer squash, or even green beans would work.
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions. Great!
Yield: Serves 6
- 16 oz rigatoni
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 pound sweet Italian sausage, casings removed
- 8 garlic cloves, thinly sliced
- 2 sprigs basil, plus 1 cup leaves for serving
- 1/2 tsp Aleppo pepper (or other mild red pepper flakes)
- fresh corn kernels from 3 large ears
- 5 T unsalted butter, cut into pieces
- 2 oz (about 1/2 cup) freshly grated Parmesan, plus more for serving (I used Parmigiano-Reggiano)
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 cups pasta cooking water.
- Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high.
- Add sausage and cook, breaking up with a wooden spoon, until browned and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate.
- Reduce heat to medium and cook sliced garlic in same pot, stirring occasionally, until light golden around edges, about 2 minutes.
- Add basil sprigs and Aleppo pepper; cook, stirring, until basil is wilted, about 1 minute.
- Place an ear of corn upright in a medium sized bowl. Use a knife to cut off the kernels. (The bowl will prevent the kernels from flying all over the counter.)
- Add corn and 1/2 cup of the reserved pasta cooking water to the pot and cook, stirring often, until corn is mostly tender, about 3 minutes.
- Stir in pasta and 1 cup pasta cooking water.
- Add butter and cook, stirring, until butter is melted and sauce is smooth and creamy.
- Add the Parmesan in several additions, stirring after each addition until sauce is smooth.
- Return sausage to pot and cook until flavors meld, about 1 minute. If needed, add additional pasta cooking liquid to loosen the sauce. Taste and season with salt and pepper.
- Place in a serving bowl or individual shallow bowls. Top with basil leaves and more Parmesan and serve.