Fast & Easy

Hand-Cut Pappardelle

with Corn, Tomatoes & Romano Cheese

20 MIN

+$3.95/serving 2 Servings

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add Hot Italian Pork Sausage

From the Test Kitchen

In this dish, we’re paying homage to the vibrant flavors of summer produce by tossing sweet corn and plump, juicy tomatoes—cooked with just a bit of Calabrian chile paste for a kick—with fresh sheets of pasta cut to create pappardelle (a wide, flat variety that originated in Tuscany).
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Nutrition

PER SERVING
Calories

900 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Hot Italian Pork Sausage
6 Fresh Pasta Sheets (Previously Frozen)
2 ears Of Corn
4 oz Grape Tomatoes
2 cloves Garlic
1½ tsps Calabrian Chile Paste
1 oz Salted Butter
¼ cup Grated Romano Cheese
2 Tbsps Mascarpone Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Stack the pasta sheets on a work surface. Cut lengthwise into 1/2-inch-wide pieces; carefully separate the layers.

2 Cook the sausage

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

3 Cook the vegetables

In the pan of reserved fond, heat the butter on medium-high until melted. Add the chopped garlic and corn kernels; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened (be careful, as the corn may pop as it cooks). Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

4 Cook the pasta

Meanwhile, add the prepared pasta to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

5 Finish the pasta & serve your dish

To the pan of cooked vegetables, add the cooked sausage, cooked pasta, 2 teaspoons of olive oil, and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano. Enjoy!