Spicy Pork Sausage Pasta with Corn, Tomatoes & Romano Cheese

Spicy Pork Sausage Pasta

with Corn, Tomatoes & Romano Cheese

20 MIN
2 Servings
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From the Test Kitchen

This spicy pasta dish highlights two of our favorite seasonal ingredients: fresh, juicy tomatoes and crisp, sweet corn, which we’re cooking with hot Italian sausage and a touch of Calabrian chile paste for two different sources of heat. The scooped shape of tender orecchiette pasta is perfect for catching every bite.
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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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fresh
ingredients
Spicy Pork Sausage Pasta with Corn, Tomatoes & Romano Cheese
Title
  • 10 oz Hot Italian Pork Sausage
  • 6 oz Orecchiette Pasta
  • 4 oz Grape Tomatoes
  • 2 ears Of Corn
  • 2 cloves Garlic
  • ¼ cup Grated Romano Cheese
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Mascarpone Cheese
time-saving
tips & techniques
How to Make Sure Your Pasta is Al Dente
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. 

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook 9 to 11 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 sausage & vegetables
3 Cook the sausage & vegetables

Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned. Carefully drain off and discard any excess oil. Add the corn kernels; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until the corn is softened and the sausage is cooked through. Add the halved tomatoes, chopped garlic, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. 

Finish & serve your dish
4 Finish & serve your dish

To the pan, add the cooked pasta, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, 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. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano. Enjoy!

Tips from Home Chefs

Spicy Pork Sausage Pasta

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. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. 

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook 9 to 11 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
Cook the sausage & vegetables
3 Cook the sausage & vegetables

Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned. Carefully drain off and discard any excess oil. Add the corn kernels; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until the corn is softened and the sausage is cooked through. Add the halved tomatoes, chopped garlic, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. 

4 Finish & serve your dish

To the pan, add the cooked pasta, mascarpone, and half the reserved pasta cooking water. Cook on medium-high, 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. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano. Enjoy!

Finish & serve your dish
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