Creamy Rotini Pasta with Sweet Corn and Sausage! Made with simple ingredients like in-season sweet corn, flavorful sausage and fresh basil. This dish is an easy weeknight meal that the whole family will love. It’s simple and quick and comes together in under 30 minutes.
Easy tips to follow that’ll make you look like a pro:
- Barilla – Use a great quality brand such as this. Quality is key! And for this recipe, it’s smart to use a small pasta such as Rotini (meaning “twists”). This type holds up to the sauce, and the twists grab onto all the ingredients well. Plus, you really want everything to be approximately the same size.
- Sweet Corn – Fresh corn is best here, because in-season corn is bursting with flavor. You just can’t beat it! During the off season though, frozen sweet corn is an acceptable alternative.
- Reserved Pasta Water – Don’t throw out all the pasta water! Reserve some to help enhance your pasta sauce. The salty, starchy water makes a great thickener for sauces, and it lends to a creamier result.
- Parmesan – Make sure to grate the cheese directly over the pasta and then stir. This will ensure that the cheese sticks to the pasta, and the pasta will then stick to the sauce and the other ingredients.
Creamy Rotini Pasta with Sweet Corn and Sausage
- 1 lb. box
Barilla Rotini Pasta (linked below)
Fresh Sweet Corn on the Cob, shucked and cooked (equivalent to 3 cups)
- 1 16 oz package
Canino’s Mild Italian Sausage, cooked and drained
- 1 8 oz container
Bel Gioioso Mascarpone Cheese, room temperature
- 1 cup
Reserved Pasta Water
- 1/2 cup
Freshly Grated Parmigiano Reggiano Cheese, plus additional for topping
Fresh Basil, torn or julienned
Himalayan Pink Salt, to taste
Freshly Ground Black Pepper, to taste
- Bring a large pot of water to a boil. Cook the corn for 8-10 minutes. Remove to a plate and let cool slightly.
- Heat a medium skillet over medium-high heat. Add the sausage and cook for about 8 minutes, breaking up the sausage into bite-size pieces with a wooden spoon. Remove to a paper towel lined plate to drain.
- Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add the rotini pasta and cook 7-8 minutes or until al dente. Drain well, reserving 1 cup of the pasta water.
- Once the corn has cooled, you'll need to remove it from the cob. Place a small bowl or cup upside down in a larger bowl. Slightly trim the end of each corn cob so there is a flat surface to work with. Place the flat side of the corn on top of the small bowl. Use a sharp knife to slice down the side of each corn cob.
- To the large pot, add the corn, sausage, mascarpone cheese, pasta and 1/4 cup pasta water. Add the parmesan cheese directly over the hot pasta. Toss everything together until well combined. As the cheese coats all the ingredients, you may need to add 1/4 cup more of pasta water at a time to get the creamy texture you're looking for. Just add a little bit at a time.
- Season with salt and pepper to taste. Add the basil and toss again.
- Transfer the mixture to a large serving bowl, and serve with additional parmesan and basil if desired.
- Basil: Add as much or as little as you would like. I love adding a lot! So I just grab a handful. Start with at least 1/4 cup.
- Serves: 4-6 people.
NOTE: Here are some other Barilla pasta options: Barilla Gluten-Free Pasta, Rotini Pasta, Barilla ProteinPlus Multigrain Pasta, Rotini, or Barilla Chickpea Rotini, Gluten-Free Pasta and they can all be found on Amazon. And the White Textured Stoneware Serving Bowl is from World Market.