Under 30 Minutes
Orecchiette with Sausage, Corn, and Chiles
If you prefer a milder pasta, go light on the chiles.
- 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
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.
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.