Impromptu Summer Rigs

Insanely delicious pasta

An unexpected cat nap by the tiny means an unplanned summer pasta dinner. Oh, you have corn and tomatoes on the counter and pasta in the pantry? You’re already most of the way to bliss. I tossed this big steaming bowl of yum together in 15 minutes and it’s so fresh and very worth sharing. You can add handfuls of fresh veggies if you want and really round out this late summer vibe. 

Yield: 4 servings 

Prep: 15 minutes 

3 cups Ripe Tomatoes, large diced
1 ear Corn, kernels cut off the cob*
1 medium to large Shallot, thinly sliced
2 cloves Garlic, rough chopped
1 Tbsp Tomato Paste
1/2 box Rigatoni, Ziti or Penne Rigate 
1/4 cup Olive Oil
2 Tbsp Unsalted Butter 
2 Spicy Italian Sausages (optional), removed from casing and broken up 
Parmesan and Herbs to garnish
Salt and Pepper, always

Bring a large pot of salted water to boil. You want to cook the pasta to al dente, even slightly under that. 

While waiting on the water to boil, heat olive oil in a sauté pan over medium heat. Add sliced shallots and garlic and allow to sweat for 3 minutes. Add crumbled, raw Italian sausage and allow to brown for 5 minutes more. Add sliced tomatoes and tomato paste. Season with salt and pepper. Add corn and butter. At this point the pasta should be close to finished. 

Before draining the pasta add 1/4 cup of pasta water to the pan of sauce. Drain pasta. Add hot noodles to the sauce and allow everything to cook together for 2 - 3 minutes. 

Pour everything into a large bowl. Garnish with lots of freshly grated parmesan and torn basil.

*Lay your corn cob down lengthwise on a cutting board. Hold firmly to the opposite side of your knife hand. Cut straight across in long lean sections, rotating as you go. You’ll end up with a clean cut and way less kernels scattered on the floor.