Summer Corn Pasta with Sausage & Basil

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)

1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 cups pasta cooking water.
2. Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high.
3. 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.
4. Reduce heat to medium and cook sliced garlic in same pot, stirring occasionally, until light golden around edges, about 2 minutes.
5. Add basil sprigs and Aleppo pepper; cook, stirring, until basil is wilted, about 1 minute.
6. 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.)
7. 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.
8. Stir in pasta and 1 cup pasta cooking water.
9. Add butter and cook, stirring, until butter is melted and sauce is smooth and creamy.
10. Add the Parmesan in several additions, stirring after each addition until sauce is smooth.
11. 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.
12. Place in a serving bowl or individual shallow bowls. Top with basil leaves and more Parmesan and serve.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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