Description
This Corn Pasta with Sausage is the perfect summer meal!
Ingredients
- 2 tablespoons and 1 teaspoon extra-virgin olive oil, divided, plus additional if needed
- 1 pound smoked kielbasa sausages, thinly sliced
- 6 tablespoons softened butter, divided
- 6 ears of corn, kernels cut off the cob
- Kosher salt or sea salt
- 1 package penne pasta, gluten- free or regular
- ½ cup grated parmesan, plus additional for serving
- ¼ cup ribboned basil
- Optional: lemon zest
- Optional: red pepper flakes
Instructions
- In a large, frying pan over medium- high heat, add a teaspoon of olive oil and the sliced sausages. (Note: This pan should be large enough that you can finish the dish in it later.) Fry until crispy and brown, stirring occasionally, for about 6-10 minutes. When done, remove the sausage from the pan with a slotted spoon and set aside.
- Set a large pot of water with 1-2 tablespoons of kosher or salt to boil.
- You should have about 2 tablespoons of the sausage drippings left in the frying pan but if you have more than that, remove the excess drippings, or if you don’t have enough fat in the pan, add a tablespoon of olive oil. Add 2 tablespoons softened butter and the corn kernels and saute over medium heat for about 5 minutes or until the corn turns golden yellow and smells fragrant. Add the reserved sausage and any juices that might have collected along with 2 tablespoons of olive oil to the corn and give everything a stir. Turn the heat off.
- Add the pasta and cook to al dente according to package directions. When the pasta is done, remove from the heat and reserve a cup of pasta water.
- Set the pan with the sausage and corn over medium heat and working quickly, use a slotted spoon or a pasta spoon to add the hot pasta directly to the pan from the pasta pot, then add the remaining 4 tablespoons butter to the pan and stir until combined. Add half the reserved pasta water to the pan, mix well, then add 2 tablespoons of parmesan and mix well again. If needed add the remaining pasta water, and keep stirring until everything starts to thicken together and the sauce emulsifies and coats the pasta. Taste and season with salt and pepper to taste.
- Transfer the pasta to a large serving bowl and sprinkle with additional parmesan and the basil over top. Serve with the remaining parmesan at the table and enjoy!
- Optionally, you can finish the plate with fresh lemon zest or a pinch of red chili pepper flakes to taste for an extra finish! Delicious!
Nutrition
- Serving Size: 1 bowl
- Calories: 517
- Sugar: 10.3 g
- Sodium: 719.6 mg
- Fat: 29.3 g
- Carbohydrates: 51.1 g
- Protein: 16.9 g
- Cholesterol: 63 mg