Ingredients
Units
Scale
2 tablespoons olive oil
3 savory pork sausages, casings removed (I used Green Cut Sausage)
3–5 garlic cloves, minced
1 medium onion, chopped
3–4 ripe tomatoes, cut into wedges
1 1/2 corn, fresh or frozen and defrosted
Kosher salt
Freshly ground black pepper
1/2 pound rigatoni, cooked al dente
1/2 cup grated Pecorino Romano
hot pepper flakes, optional
Instructions
- Heat olive oil in a large sauté pan over medium high heat until shimmering. Add sausage, season with salt and pepper, and cook, breaking up the sausage, until fully cooked, about 8-10 minutes.
- Add the onions and garlic and cook until translucent, about 5 minutes.
- Whir the tomatoes in a blender until puréed, Then add to the pan along with the corn. Cook until the tomatoes and corn are hot.
- Add the pasta to the pan along with about 1/2 cup pasta water and cook until heated through, just a minute or two longer.
- Place about a half cup Pecorino Romano in the bottom of a large serving bowl. Top with the pasta and sausage mixture. Toss well to incorporate the cheese. Add hot pepper flakes to taste if you like spice. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Southern
