Hand-Cut Pappardelle with Corn, Tomatoes & Romano Cheese
Summer Produce

Hand-Cut Pappardelle

with Corn, Tomatoes & Romano Cheese

20 MIN
+$3.99/serving 2 Servings
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    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 sheets of pasta cut to create pappardelle (a wide, flat variety that originated in Tuscany).
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    • Nutrition
      PER SERVING
    • Calories
      990 Cals (est.)
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    fresh
    ingredients
    Hand-Cut Pappardelle with Corn, Tomatoes & Romano Cheese
    Title
    • 10 oz Hot Italian Pork Sausage
    • 6 Pasta Sheets
    • 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
    Prepare the ingredients
    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.

    Cook the sausage
    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.

    Cook the vegetables
    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.

    Cook the pasta
    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.

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pan of cooked vegetables, add the cooked pasta, cooked sausage, a drizzle 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!

    Tips from Home Chefs

    Prepare the ingredients
    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.

    Cook the sausage
    Cook the vegetables
    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.

    Cook the pasta
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pan of cooked vegetables, add the cooked pasta, cooked sausage, a drizzle 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!

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