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.