New & Notable

Spicy Pork & Poblano Sausage Pasta

with Corn & Jalapeño

35 MIN

2 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 a pan for a rich, caramelized flavor, before adding spicy jalapeño and fresh sweet corn. You'll stir in a splash of hot sauce, crème fraîche, and pasta water for a spicy, glossy finish.
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Nutrition

PER SERVING
Calories

890 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Smoky-Flavored Poblano Pork Sausage
6 oz Lumaca Rigata Pasta
2 ears Of Corn
2 Scallions
2 Tbsps Crème Fraîche
1 Jalapeño Pepper
1 Tbsp Hot Sauce
2 Tbsps Tomato Paste

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. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then finely chop. Thoroughly wash your hands immediately after handling.

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.

3 Brown the sausage

Meanwhile, in a large pan (nonstick, if you have one), 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 sliced white bottoms of the scallions, corn kernels, and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until browned. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the sausage is cooked through.

5 Finish the pasta & serve your dish

Add the cooked pasta and half the reserved pasta cooking water. Cook, stirring constantly, 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. Add 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. Stir until thoroughly combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the sliced green tops of the scallions. Enjoy!