New & Notable

Poblano Pork Sausage Pasta

with Corn, Tomatoes & Cotija Cheese

30 MIN

4 Servings

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From the Test Kitchen

This zesty, vibrant dish is our take on cowboy pasta, a pork-based ragù that highlights southwestern flavors. You'll brown smoky poblano sausage in the pan for a rich, caramelized flavor, before adding fresh tomatoes and corn for pops of sweetness and stirring in hot sauce and pasta water for a spicy, glossy finish.
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Nutrition

PER SERVING
Calories

870 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Smoky-Flavored Poblano Pork Sausage
¾ lb Lumaca Rigata Pasta
½ lb Grape Tomatoes
4 ears Of Corn
¼ cup Tomato Paste
¼ cup Crème Fraîche
2 Scallions
1 oz Pickled Peppadew Peppers
2 Tbsps Grated Cotija Cheese
1 Tbsp Hot Sauce

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Finely chop the peppers. Halve the tomatoes.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

3 Brown the sausage

Meanwhile, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned.

4 Add the vegetables

Add the corn kernels, sliced white bottoms of the scallions, and chopped peppers. Cook, stirring occasionally, 3 to 4 minutes, or until browned. Add the halved tomatoes and tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until coated and the sausage is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked sausage and vegetables, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and 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 crème fraîche and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese and sliced green tops of the scallions. Enjoy!