Name: Pappardelle with Corn and Hot Sausage
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces pappardelle; 2 tablespoons extra-virgin olive oil; 3 links hot Italian sausage, casings removed, crumbled; 3 cloves garlic, thinly sliced; 2 scallions, thinly sliced, dark green parts separated; 4 ears of corn, kernels cut off the cobs (about 2 cups); 2 tablespoons unsalted butter; 1/2 cup grated Parmesan cheese, plus more for serving; Freshly ground pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain.
Meanwhile, heat the olive oil in a large wide pot over medium-high heat until shimmering. Add the sausage and cook, stirring and breaking it up with a wooden spoon, until browned in spots and no longer pink, 3 to 5 minutes. Add the garlic and white and light green scallion parts; cook until lightly browned and tender, about 1 minute. Add the corn and a big pinch of salt and cook, stirring, until tender, about 2 minutes.
Add 1 cup of the reserved cooking water and the butter to the sausage-corn mixture and cook, stirring to melt the butter. Add the pasta and cook, tossing, until well coated in the sauce. If the pasta seems dry, add more cooking water, 1 to 2 tablespoons at a time. Stir in the Parmesan and toss to combine; season with salt.
Divide the pasta among plates or shallow bowls. Top with the dark green scallions, more Parmesan and a few grinds of pepper.

Photograph by Andrew Purcell

Legal Terms and Privacy

Meals

Ingredients

Dinners

Tips & Techniques

Pappardelle with Corn and Hot Sausage

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages