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.