This creamy Sweet Corn and Sausage Pasta is an easy weeknight dinner made with Italian sausage, fresh summer corn, Parmesan, and spaghetti.
Sweet Corn and Sausage Pasta
This Creamy Sweet Corn Sausage & Sage Pasta is the perfect recipe for that in-between season when you're craving something cozy but still want to make the most of summer produce. Sweet corn, savory Italian sausage, fresh sage, and a light Parmesan cream sauce come together with spaghetti for an easy weeknight dinner that's rich, comforting, and brightened with a touch of lemon.
Ingredients
- 12 oz spaghetti
- 1 lb Italian sausage mild or hot, casings removed if needed
- 2 tbsp butter
- 10-12 fresh sage leaves divided
- 1 small shallot finely diced
- 3 cloves garlic minced
- 2 ears sweet corn kernels removed (about 2 cups)
- ¼ tsp crushed red pepper flakes optional
- ½ cup dry white wine or chicken broth
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese
- Zest of 1 lemon
- Juice of ½ lemon
- Salt and freshly cracked black pepper to taste
For Serving
- Extra Parmesan
- Fresh cracked black pepper
- Crispy sage leaves
Instructions
- Bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente, reserving 1 cup of pasta water before draining.
- Meanwhile, heat a large skillet over medium heat. Add the butter. Once melted, add about 8 sage leaves and cook for 1–2 minutes until crisp. Remove the sage to a paper towel, leaving the butter in the pan.
- Add the sausage and cook, breaking it into bite-sized pieces, until browned and cooked through, about 6–8 minutes. If there’s excess grease, spoon off all but about 1 tablespoon.
- Stir in the shallot and cook for 2–3 minutes until softened. Add the garlic, remaining chopped sage, and red pepper flakes, if using, and cook for another 30 seconds.
- Add the corn and cook for 3–4 minutes until just tender and bright yellow.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes until reduced by about half.
- Stir in the heavy cream and chicken broth. Bring to a gentle simmer for 3–4 minutes.
- Reduce the heat to low and stir in the Parmesan until melted and smooth.
- Add the cooked spaghetti along with the lemon zest and lemon juice. Toss until evenly coated, adding reserved pasta water a splash at a time until the sauce becomes glossy and clings to the pasta.
- Taste and season with salt and plenty of black pepper as needed.
- Top with the crispy sage leaves, and extra Parmesan before serving.
