I have been on such a corn-kick lately; I can’t get enough of the sweet summer kernels! This recipe is for a simple summer pasta dish full of the sweet corn that I sautéed with butter and garlic and shallots. The corn releases juices and creates a creamy sauce when combined with the butter, wine, and reserved water from the pasta. I folded in fresh pesto (recipe in my cookbook!) and herbs to give it even brighter, seasonal flavor, and some sweet Italian sausage gets added in to give it the heartiness of a main-course. I have made it a few times in the past few weeks, once when we had family over for an al fresco dinner. I served it with a fresh garden salad, and savory slice of Southern Living’s buttermilk tomato pie. The whole meal just tasted of summer in every single bite! Get the full recipe below:
- 1 lb. Rotini Pasta (or similar pasta shape)
- 4 Sweet Italian Sausages
- 4 Tbsp. of Butter
- 3 Shallots, thinly sliced
- 3 Garlic cloves, minced
- 4 Ears of Corn, kernels cut from cobs
- ¼ cup of White Wine
- ½ cup of Pesto
- ¼ Cup of reserved pasta water
- 1 Tbsp. of Fresh Chives, chopped
- 2 Tbsp. of Fresh Basil, chopped
- Salt and Pepper
- Parmesan Cheese
- Bring a pot of well-salted water to a boil and cook pasta as directed; reserve ¼ cup of pasta cooking water.
- While the pasta cooks, heat a sauté pan over medium heat and cook sausage slices until cooked-through and browned. Remove and set aside.
- Add butter to the pan and sauté shallots and garlic until softened. Add corn kernels to the pan and continue to sauté for another 3-4 minutes.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Add reserved pasta water and pesto to the pan and stir to incorporate both into the mixture.
- Pour the corn and wine sauce mixture over the pasta; fold in the browned sausage, chives and basil. Season well with salt and pepper to taste, and garnish with a generous sprinkle of Parmesan cheese before serving.
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