Orecchiette with Sausage, Corn, and Chiles

Orecchiette with Sausage, Corn, and Chiles
Orecchiette with Sausage, Corn, and Chiles

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Coarse salt and freshly ground pepper

  • 1

    pound orecchiette

  • 8

    ounces sweet Italian sausage, casings removed

  • 2

    tablespoons unsalted butter

  • 1 to 3

    jalapeno or Fresno chiles, very thinly sliced crosswise

  • 4 1/2

    cups fresh yellow corn kernels (from about 6 ears)

  • Sour cream, for serving

Directions

Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water, and then drain pasta. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, stirring to break into bite-size pieces, until golden brown and cooked through, 5 to 7 minutes. Transfer sausage to a plate; drain fat from skillet. Add butter to skillet, scraping up browned bits with a wooden spoon. Add chiles and cook, stirring occasionally, 1 minute. Add corn and continue cooking until corn turns a deeper yellow and chiles are softened, about 2 minutes. Return sausage to pan along with pasta and toss to combine, adding enough pasta water to form a smooth sauce that coats pasta. Season with salt and pepper, and serve with sour cream

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