One of my favorite dishes to make! This pasta dish is the perfect entree when you're needing to make something in a hurry!
Ingredients
8 oz package of pappardelle pasta (my favorite is from @traderjoes )
16 oz mild Italian sausage (my favorite is #hillspremiummeats )
3/4 cup of frozen corn ( my favorite is charred corn from @traderjoes )
1 cup of quartered cherry tomatoes
1 package of @boursincheese garlic and fine herbs
1/2 to a cup of reserved pasta water
3 oz of grated Pecorino Romano or Parmesan cheese
5 basil leaves shredded or Chiffonade (shredded if you like a more rustic look)
2 garlic cloves minced
Directions:
Bring a 4 quartz of lightly salted water to a boil. Note: Pappardelle is very absorbent compared to other pastas. I suggest using 1/2 tablespoon of salt.
In a large skillet set on high (6-8), add sausage. Break up the sausage with a wooden spoon and cook until sausage is brown. Remove sausage from skillet with a slotted spoon and place on a plate with paper towels to soak up the excess fat.
Reduce heat to medium and add the tomatoes, corn, and garlic to the remaining fat in the skillet. Sprinkle with a pinch of salt.
Drop the pasta in the boiling water for about 7 minutes. While the pasta cooks, keep an eye on the tomatoes, corn, and garlic by stirring every few minutes.
Using tongs, grab the pasta from the water and move it directly into the skillet with the corn, tomatoes, and garlic.
Add about 1/4-1/2 cup of pasta water into the skillet and about 1 oz of cheese. Toss to coat the pasta.
Turn the heat on low. Cube up the Boursin cheese and add to the skillet. Continue to gently stir and toss the pasta until the cheese melts and becomes a velvety sauce. You may need to add more reserved pasta water to create a creamy consistency.
Add the sausage back to the skillet and toss to combine.
Finish the pasta by adding the basil and the rest of the cheese!
Enjoy!
"I'd carb load on this every day if I could! This is amazingly delicious!"
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