Or, who knew corn and pasta went together? Fresh, delicious herb and sausage infused pasta great for late summer and early fall! It's Kitchen Courses with Kate & Eric, episode 8!
Ingredients:
4 ears of corn
2 cups of grape tomatoes, halved
1 jalapeño, chopped
1 white onion, diced
2 sausages
1 box of pasta
1 tbsp. olive oil
1/2 up of Half & Half (optional)
Pinch of salt
Parsley for garnish
Parmesan cheese for garnish
Make it:
Prep the vegetables Chop the tomatoes, dice the onion, chop the jalapeño, and cut all the corn off the ears of corn.* Boil 4 quarts of water for the pasta.
Brown the sausages Break up the sausage and brown over medium high heat. Alternatively, cook the sausages and then chop. When browned, transfer to a new bowl. Keep this pot on the stove while you cook the pasta.
Prepare the sauce In the pot from the sausages, add 1/2 tablespoon of olive oil. Add the onion and jalapeño. Cook down for 5-7 minutes. Add a pinch of salt. Then add the corn. Cook down for 4-5 minutes. Add the tomatoes, toss it around. Let it cook down.
Prepare the pasta Add a pinch of salt to the boiling water. Then add the pasta.
Continue the sauce 2 or 3 minutes after the pasta has been cooking, remove 2/3 cup of the pasta water and add it to the sauce. It’ll help it break down. Add the sausage.
Finish the sauce Turn down to low. Add 1/2 cup of Half & Half. Cook down while the pasta finishes.
Drain the pasta, toss Drain the pasta and then toss with the sauce. Mix it up to coat all the pasta with the sauce.
Serve! Garnish with fresh parsley and shredded parmesan cheese.
*Prep Tip: Put a mug, rim down, in a large bowl. Rest an ear of corn on the mug and use a knife to cut the kernels off of the corn. Easy!
Note: Want to go vegetarian? Skip the sausages! Or if you have an aversion to pork, use beef.















