Adapted from: Martha Stewart Living
Image credit: Martha Stewart Living
This is a really simple but delicious way to utilize our pork sausages!
1 pound Orecchiette pasta (fresh if you can find it!)
8-10 oz sweet Italian sausages, with casings removed
2 tablespoons unsalted butter
1-3 jalapeno or Fresno chilled, very thinly sliced
4 1/2 cups fresh (~6 ears) or Frozen corn kernels
Sour cream Fresh cilantro
Bring a large pot of generously salted water to a bo1l.
Add pasta and cook until’ el dente.
Drain pasta but reserve 1 cup of pasta water.
Cook sausages with olive 011′ over medium heat, breaking them into bite-sized pieces and cooking until’ golden brown, about 5 minutes.
Transfer to a plate.
Add butter to skillet, cook‘ chilies, stirring occasionally for about 1 minute.
Add corn, continue cooking until corn turns a deeper yellow and chilies are softened, another 2-3 minutes.
Return sausage to pan with pasta and combine, adding enough water to form a smooth sauce that coats the pasta. Season with fresh cilantro, salt, paper, and serve with sour cream.