Thursday, July 11, 2013

Orecchiette with Sausage, Corn, and Chiles Recipe

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.



 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.


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