I have a tendency to base recipes around the weather – stews and hearty root vegetables in the winter; spice and bright colours for the summer. For me, this pasta recipe is one of those summery recipes, likely because of the charred corn and cilantro. Today’s sunny weather combined with my school term ending (!!!), I wanted something summery to kick off the season.
This pasta is a big family favourite. It’s simply, spicy, and creamy thanks to the sour cream. It’s not overwhelmingly saucy or heavy, and perfect for a simple weeknight dinner, or can be easily doubled for serving a bunch of friends.
This is based off of a Martha Stewart recipe, found here.
RIGATONI WITH SAUSAGE, CHILLIES, AND CORN
PREP TIME: 5 minutes
ACTIVE TIME: 30 minutes
TOTAL TIME: 35 minutes
SERVES: 2, can be doubled/tripled
- 250-300g rigatoni pasta (however, any small pasta shape will do)
- 3 mild Italian sausage, squeezed out of casings
- 3 green Thai chilies (I’ve also used Fresno chillies, which are excellent)
- 2 cups frozen or fresh corn
- sour cream, for serving
- chopped fresh cilantro, for serving
- salt + pepper to taste
- Bring a large pot of heavily salted water to boil. Add pasta, and cook to al dente according to package instructions. Be sure to reserve some of the pasta water before you drain the pot.
- Meanwhile, char corn in a pan, 8 to 10 minutes, stirring occasionally. Set aside when done. In another pan, cook the sausage over medium-high heat, breaking up into bit-sized pieces. If there is lots of grease in the pan, remove the sausage pieces and drain the pan.
- Add corn and chilies to the pan, cooking for 1 minute or until the chilies have softened. Add sausage back to the pan along with the pasta. Add a splash of the pasta water and stir to form a silky sauce. Season with salt and pepper, and serve with sour cream and cilantro.