Rigatoni With Corn
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 545
- Total Fat
- 19
- Saturated Fat
- 11
- Carbohydrates
- 77
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 20
- Cholesterol
- 50
- Sodium
- 472
- Total: 30 min
- Active: 25 min
Ingredients
1/2 teaspoon kosher salt, plus more for the pasta water
6 ears corn
1/2 cup heavy cream
2 tablespoons salted butter, cut into pieces
Pinch red pepper flakes
1 pound mezzi rigatoni or other short pasta
3/4 cup grated Parmesan
1/4 cup fresh chives, chopped
1/4 cup fresh parsley, chopped
Directions
- Bring a large pot of salted water to a boil. Find a large heatproof bowl that will fit over the pasta pot like a double boiler.
- Slice the kernels off the corn cobs and put them in the large bowl. With the dull side of a knife, scrape each cob over the bowl to remove any remaining kernel pieces and the creamy liquid.
- Add the heavy cream, butter, red pepper flakes and the salt to the bowl of corn kernels.
- Add the pasta to the boiling water and cook according to the package instructions.
- Set the bowl over the pasta pot and let the corn mixture warm, stirring occasionally, until the butter is melted and the corn is al dente, 10 to 12 minutes.
- Remove the bowl of corn.
- Reserve 1/2 cup pasta water and drain the pasta. Add the hot pasta to the corn mixture and mix thoroughly.
- Sprinkle with the Parmesan, chives and parsley, then toss well, adding the reserved cooking water a little at a time if the pasta seems dry.