Rating: 2.9 stars
68 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 38
  • 2 star values: 11
  • 1 star values: 7

If you prefer a milder pasta, go light on the chiles.

Martha Stewart Living, June 2013

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Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews (3)

68 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 38
  • 2 star values: 11
  • 1 star values: 7
Rating: 5 stars
08/19/2017
This is a great simple summer dish. I'm not sure where these negative reviews are coming from. Simple delicious floors combine to make a charming quick dinner. The cook's skill and quality of ingredients are what make this dish shine.
Rating: Unrated
08/12/2015
It wasn't necessarily disgusting. It was odd. Odd looking. Odd flavored. I think texture would have been better with a sliced sausage.
Rating: 1 stars
08/03/2015
This was absolutely disgusting! There was very little flavor at all in the dish, and when I added the pasta water, it completely blanched the sausage, making it completely flavorless. Too much pasta, no flavor. I can't think of anything that would have saved this dish. Skip it!
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