Sweet summer corn and spicy jalapeno or Fresno chiles mingle in this hearty pasta dinner. A dollop of sour cream and a sprinkle of cilantro complete the Southwest vibe of the dish.
TOTAL TIME: 20 MINS
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
Fresh cilantro leaves, for serving
1. 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.
2. 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 and cilantro.