Summer Corn and Sausage Pasta.
Serves: 6 Servings
  • 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
  1. Bring a pot of well-salted water to a boil and cook pasta as directed; reserve ¼ cup of pasta cooking water.
  2. While the pasta cooks, heat a sauté pan over medium heat and cook sausage slices until cooked-through and browned. Remove and set aside.
  3. 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.
  4. 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.
  5. 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.
Recipe by DomestikatedLife at