Corn and Sausage Pasta

• servings: 4 servings

Ingredients

12 oz. rigatoni, spaghetti, or any pasta you have on hand

Kosher salt

¼ cup extra-virgin olive oil

1 lb. sweet Italian sausage, casings removed

6 garlic cloves, thinly sliced

2 sprigs basil, plus 1 cup leaves for serving

½ tsp. Aleppo-style pepper or other mild red pepper flakes

2 cups fresh corn kernels (from about 2 ears)

4 Tbsp. unsalted butter, cut into pieces

2 oz. Parmesan, coarsely grated, plus more for serving

Freshly ground black pepper

Directions

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 cups pasta cooking liquid.

Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high. Add sausage and cook, breaking up with a wooden spoon, until browned and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate.

Reduce heat to medium and cook garlic in same pot, stirring occasionally, until light golden around edges, about 2 minutes. Add basil sprigs and Aleppo-style pepper; cook, stirring, until basil is wilted, about 1 minute.

Add corn and ½ cup water to pot and cook, stirring often, until corn is mostly tender, about 3 minutes. Stir in pasta and 1 cup pasta cooking liquid. Then add butter and cook, stirring, until butter is melted and sauce is smooth and creamy.

Add 2 oz. Parmesan in several additions, stirring after each addition until sauce is smooth. Return sausage to pot and cook, adding a splash or two more of cooking liquid if needed to loosen sauce, until flavors meld, about 1 minute. Taste and season with salt and pepper.

Divide pasta among shallow bowls; top with basil leaves and more Parmesan.