Creamy Sweet Corn & Chicken Sausage Pasta

It’s sweet corn season!!!

I was so stoked when my CSA box this week included four ears of sweet corn.  Fresh corn is the best.  It can be a side dish, elevate even the most mundane pasta, and even become a dessert (and yes, you better believe this is happening in the near future).

In fact, I was so excited about the first corn of the season that I actually cooked on a Saturday night.  That may not sound earth-shattering, but anyone who knows me knows that Saturday night is reserved for Chinese food.  Specifically, one of three dishes from House of Chan five minutes from my house.  I call at around 5:02, pick it up 15 minutes later, and am comfortably ensconced on my couch shortly thereafter.  So for me to choose cooking on a Saturday night is pretty major.

And this pasta is totally worth it.  The sweet corn, summer squash, and onions meld with the mascarpone, Parmesan, and starchy water to make a comforting yet not heavy-feeling chunky sauce that covers the noodles and sausage for the perfect pasta marriage.  Add a little fresh basil and I’m in heaven.  The fact that it all came together in less than half an hour?  Even better.

Timing-wise, if you start the sausage around the same time as you start boiling the water, everything should come together on the right schedule.

Boil a large pot of water, then add salt and the pasta.  Cook according to the package directions, until al dente (typically 7-9 minutes).  Make sure to reserve 1/2 cup of pasta water, since this is what makes your sauce amazing.  Then drain the remaining water.

While the pasta is cooking, get everything else going.  Slice the sausage links into discs and cook on medium with a tablespoon of olive oil, until they’re crispy and golden.  Set them aside in a large bowl (big enough to hold everything and toss the pasta, why dirty another dish?).

In the same pan, cook the yellow onion for a minute.

Then add the squash and cook for 3-4 minutes, until the squash has softened somewhat.

This is a good time to add a tiny bit of sriracha or chili paste (the original recipe calls for sambal chili paste).  Just a tiny bit is good, you’re not looking to add actual spice or heat, but rather just a hint of depth to the sweet vegetables we have here.  Add the minced garlic too.

Finally, stir in the corn, salt, and pepper.  Cook until the corn is warm, about 2 minutes, it won’t take long.  Transfer everything in the pan to the giant bowl as well, and now we’re ready to rock and roll.

Add dollops of the mascarpone to the sausage and veggies in your giant bowl and then pour in the hot pasta.  Drizzle in about half of the remaining pasta water and toss to coat everything—you should have an awesome silky sauce now.  Add the Parmesan and toss again, using more of the pasta water if you need it (I didn’t).

Finally, add the basil and lightly toss again.

Serve hot.  I mean, this is amazing.  Seriously good.  Pretty awesome leftovers too.

Creamy Sweet Corn & Chicken Sausage Pasta

• 12 ounces of pasta (I used rigatoni)
• 2 tablespoons of olive oil
• 1 package of chicken sausage links (can also use ground sausage)
• 1 medium yellow onion, diced
• 1 small or medium summer squash (zucchini is fine too)
• 2 cups of fresh or frozen (thawed) corn; not canned!
• 1/2 teaspoon kosher salt
• 1/8 teaspoon of sriracha (or chili paste)
• 8 ounces of mascarpone
• 1-2 teaspoons of minced garlic
• 1/2 cup of freshly grated Parmesan cheese
• 1/4 cup of fresh basil, chiffonade
• Salt and pepper to taste

Timing-wise, if you start the sausage around the same time as you start boiling the water, everything should come together on the right schedule.

Boil a large pot of water, then add salt and the pasta.  Cook according to the package directions, until al dente (typically 7-9 minutes).  Make sure to reserve 1/2 cup of pasta water, as it will make your sauce amazing.  Then drain the remaining water.

While the pasta is cooking, make the rest of the dish.  Slice the sausage links into discs and cook on medium with a tablespoon of olive oil, until crispy and golden on each side.  Place in a large bowl (large enough to hold everything including the pasta) and set aside.

In the same pan, cook the yellow onion for a minute and then add the squash.  Cook for 3-4 minutes, until the squash has softened somewhat.  This is a good time to add the sriracha—just a tiny bit is good, you’re not looking to add spice, but rather just a hint of depth.  Add the minced garlic here as well.  Finally, stir in the corn, salt, and pepper.  Cook until the corn is warm, about 2 minutes. Transfer to the bowl as well.

Add the mascarpone to the sausage and veggies (breaking it into dollops helps), then pour in the hot pasta and drizzle in about half of the remaining pasta water.  Toss to coat everything in the now-silky sauce.  Add the Parmesan and toss again, using more of the pasta water if you need it (I didn’t).  Finally, add the basil and lightly toss again.  Serve hot.

Recipe adapted from A Dash of Sanity