Spicy Poblano Sausage Pasta

Fill a medium pot (or large for 4 servings) 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(s). Halve lengthwise; remove the ribs and seeds, then finely chop. Thoroughly wash your hands immediately after handling.

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 (or 2 cups for 4 servings), drain thoroughly.

Meanwhile, in a medium nonstick pan (or large for 4 servings), 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.

Add the sliced white bottoms of the scallions, corn kernels, and as much of the chopped pepper(s) as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the sausage is cooked through. Turn off the heat.

To the pot of cooked pasta, add the cooked sausage and vegetables and halfthe reserved pasta cookingwater. 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. 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!