There's something magical about the combination of sweet corn and savory Italian sausage, especially when paired with pasta shells that catch all the goodness in every bite. This dish is a celebration of simple, seasonal ingredients that come together effortlessly. The corn adds a juicy pop of freshness, balancing the richness of the sausage and the cozy texture of the pasta. It’s quick enough for a weeknight, but special enough to savor slowly with a glass of wine.
Ingredients
- 1 medium yellow onion - finely diced
- 1 medium red bell pepper - finely diced
- 3 cloves garlic - sliced
- 1 pound spicy Italian sausage links - casings removed
- 2 cups fresh sweet corn kernels
- ¼ cup heavy cream
- ¼ cup shredded parmesan cheese
- 3 cups cooked pasta shells
- ¼ cup lemon juice - plus more for serving
- ½ tablespoon red pepper flakes
Instructions
- Cook the sausage in a non-stick pan over medium-high heat, using a ladle to break it into small pieces, until the sausage is browned all over and mostly cooked through, about 3 minutes.
- Remove the sausage from the pan and place in a bowl.
- Add the onion and bell pepper to the skillet and sauté until soft and beginning to brown, 5-7 minutes.
- Reduce the heat to medium.
- Add the garlic and cook, stirring often, until the garlic is fragrant and slightly golden, about 1 minute.
- Stir in the corn and cook, stirring often, until the corn softens, about 1 minute.
- Stir in the cream and Parmesan and cook, stirring often, until the cream thickens, about 30 seconds.
- Stir in the pasta shells and lemon juice.
- Toss to combine, and top with red pepper flakes and more lemon juice.
- Enjoy!