Sausage and Corn Pasta
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.
Servings: 4
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!