why make this recipe
Rigatoni with Creamy Corn is a wonderful dish that combines the rich flavors of sweet corn and creamy sauce with the hearty texture of pasta. It’s perfect for a comforting dinner, easy to make, and uses fresh ingredients. This recipe celebrates the simplicity of corn, making it a delicious option for family meals or special occasions. Plus, it’s a great way to enjoy the flavors of summer any time of year!
how to make Rigatoni with Creamy Corn
Ingredients:
- 1 tsp. kosher salt, plus more for the pasta water
- 6 ears of corn, shucked
- 1/2 c. heavy cream
- 3 tbsp. salted butter, cut into pieces
- Pinch of red pepper flakes
- 1 lb. mezzi rigatoni (or other short pasta)
- 3/4 c. grated parmesan cheese
- 1/4 c. chopped fresh chives
- 1/4 c. fresh parsley, chopped
Directions:
- Bring a large pot of salted water to a boil.
- Find a large heatproof bowl that fits over the pasta pot like a double boiler.
- Slice the kernels off the corn cobs and put them in the bowl. Use the dull side of the knife or a butter knife to scrape each cob over the bowl to collect any creamy bits.
- Add the heavy cream, butter, red pepper flakes, and 1/2 teaspoon salt to the bowl.
- Add the pasta to the boiling water and set the bowl with the corn mixture over the pasta pot.
- Let the corn mixture warm, stirring occasionally, until the butter melts and the pasta is al dente, about 10 to 12 minutes.
- Remove the bowl of corn. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Add the hot pasta to the corn mixture. Sprinkle with the parmesan, chives, and parsley. Toss well, adding reserved cooking water a little at a time if the pasta seems dry. Season with the remaining 1/2 teaspoon salt.
how to serve Rigatoni with Creamy Corn
Serve Rigatoni with Creamy Corn hot, garnished with extra parsley and chives if desired. This dish pairs well with a side salad or crusty bread. Enjoy it with a glass of white wine for a delightful meal.
how to store Rigatoni with Creamy Corn
To store leftovers, let the pasta cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. For longer storage, you can freeze the pasta for up to 2 months. Reheat in a pan with a splash of water or cream to bring back its creamy texture.
tips to make Rigatoni with Creamy Corn
- Use fresh corn for the best flavor, but frozen corn can work in a pinch.
- Make sure not to overcook the pasta, as it will continue cooking when added to the corn mixture.
- Feel free to adjust the amount of red pepper flakes based on your spice preference.
variation
For a twist on this recipe, try adding cooked chicken or shrimp for extra protein. You can also mix in your favorite vegetables like spinach or cherry tomatoes for added color and flavor.
FAQs
1. Can I use different types of pasta for this recipe?
Yes, you can use any short pasta shape you like, such as penne or fusilli.
2. Is there a vegetarian option for this dish?
Yes, this recipe is vegetarian as it uses only plant-based ingredients (except for the butter). To make it vegan, substitute the butter and heavy cream with vegan alternatives.
3. Can I make this recipe ahead of time?
Yes, you can prepare the corn mixture and cook the pasta separately in advance. Combine them together just before serving to ensure the best texture.