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Penne with Corn and Spicy Sausage
Servings
6
Prep Time
10 minutes
Cook Time
20 minutes
Calories
0
Author:
Giada De Laurentiis
Ingredients
- 1 pound penne rigate
- 2 tablespoons extra-virgin olive oil
- 12 ounces spicy Italian sausage (about 4 links, casings removed)
- 2 shallots (diced)
- 2 cup frozen corn (thawed)
- 1/2 teaspoon kosher salt (plus for the pasta water)
- 8 ounces mascarpone (room temperature)
- 1 tablespoon Calabrian chili paste
- 1 cup freshly grated Parmigiano Reggiano (plus for serving)
- 1/4 cup fresh basil leaves (chopped)
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add the penne and cook according to package directions or until al dente. Drain well, reserving 1/2 cup of the pasta water.
- Meanwhile, heat a medium skillet over medium-high heat. Add the olive oil and sausage, cook for about 5 minutes, breaking up the sausage into bite-size pieces with a wooden spoon. Add the shallots and cook for another minute. Stir in the corn and salt, and cook, stirring often, until the corn is warmed through, another 2 minutes. Transfer the mixture to a large bowl.
- To the bowl, add the mascarpone, chile paste and the hot pasta and reserved pasta water. Add the Parmesan directly over the untossed hot pasta. Using a large serving spoon, toss everything together well. Add the basil and toss again. Serve with additional Parmesan if desired.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 74 grams
- Protein
- 31 grams
- Fat
- 39 grams
- Saturated Fat
- 17 grams
- Cholestrol
- 94 milligrams
- Sodium
- 739 milligrams
- Fiber
- 4 grams
- Sugar
- 7 grams
- Trans Fat
- 1 grams
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