Corn and Sausage Pasta is a flavorful mix of smoky sausage, fresh corn, saucy tomatoes, and perfectly cooked spaghetti.
Corn And Sausage Pasta
This saucy pasta is packed with rich, creamy flavors, sweet corn, and juicy tomatoes. It feels indulgent but keeps things fresh and balanced.
Instead of adding lots of cream like some pasta recipes, we use just a little and let the tomatoes make a thick and hearty sauce.
Ingredients
Here’s what you’ll need for Corn and Sausage Pasta:
- Olive Oil: Use good olive oil to cook the sausage.
- Smoked Sausage: Fully cooked sausage works best. Slice thin or use chicken sausage for a lighter option. For ground sausage, cook and set aside on a paper towel, then add back with the pasta.
- Spaghetti: Stick to 8 ounces so the sauce coats it well.
- Butter: Adds rich flavor and helps cook the veggies.
- Cherry Tomatoes: Fresh and ripe are best. Cut smaller if needed.
- Dried Thyme: Crush in your hands for extra flavor.
- Garlic: Fresh is best, but jarred works too.
- Corn: Frozen corn is quick and easy to use.
- Heavy Cream: Adds richness to the sauce.
- Spinach: Coarsely chop for easier mixing.
- Parmesan Cheese: Freshly grated melts smoothly and tastes great.
How To Make Corn And Sausage Pasta
- Prep: Slice sausage, halve tomatoes, chop spinach, and boil water.
- Cook Sausage: Brown sausage in oil, then drain grease.
- Sauté: Add butter, garlic, tomatoes, corn, and seasonings; cook until soft.
- Cook Pasta: Boil, reserve water, and drain.
- Make Sauce: Stir in cream and Parmesan; simmer until thick.
- Combine: Add spinach, pasta, and toss with Parmesan.
- Serve: Top with basil, Parmesan, and lemon if desired. Enjoy!
Recipe Tips
- Salt the pasta water: This is the only time to season the pasta itself. If the pasta isn’t seasoned, the entire dish will be under-seasoned.
- Add more sauce if needed: If the pasta soaks up too much or you want it saucier, add a little pasta water or even a splash more of cream.
- Use 8 ounces of pasta: Half a 16-ounce package works best. Save the rest for another time!
Storage
This Corn and Sausage Pasta is best right after it’s made. You can save leftovers, but add a little cream when reheating to make the sauce smooth again. The pasta will be softer but still tasty. It doesn’t freeze well.
Quick Tip
Place a mug in the colander to remind you to save pasta water before draining!
More Easy Pasta Recipes:
- Cheesy Sausage Pasta baked in one dish
- Butternut Squash Pasta with roasted butternut squash and bacon
- Taco Pasta Salad with a creamy chili-lime dressing
- Chicken Orzo with veggies
- Tuscan Chicken Pasta made in one pan
Corn and Sausage Pasta
Corn and Sausage Pasta is a hearty and delicious combo of smoky sausage, fresh corn, juicy tomatoes, and spaghetti.
Equipment
- Large skillet
Ingredients
- 1 tablespoon olive oil
- 1 (13-ounce) package smoked sausage see note 1
- 8 ounces spaghetti see note 2
- 2 tablespoons unsalted butter
- 1 (10.5-ounce) container cherry tomatoes 2 cups
- 3/4 teaspoon dried thyme
- Salt & pepper
- 2-1/2 teaspoons minced garlic
- 2-1/2 cups frozen corn
- 1/2 cup hevy cream
- 4 cups fresh spinach coarsely chopped
- 2/3 cup grated Parmesan divided, see note 3
- Fresh basil optional, for serving
- 1 lemon optional, for serving
Instructions
- Slice sausage into thin coins. Halve cherry tomatoes (quarter if large). Chop spinach. Bring a large pot with 12 cups of water to a boil.
- Heat a large skillet or pot over medium-high heat. Add olive oil and cook sausage for 6-8 minutes, stirring occasionally, until evenly browned. Drain excess grease if needed, leaving about 2 tbsp in the pan.
- Add butter, garlic, cherry tomatoes, corn, thyme, and salt and pepper to taste (I add 1/2 teaspoon each). Cook for 5-6 minutes, stirring frequently, until tomatoes soften and release their juices.
- Once water boils, add 1 tablespoon salt and spaghetti. Cook 1 minute less than package instructions. Pull out 1 cup pasta water, then drain the pasta.
- Reduce the skillet heat to low. Stir in heavy cream and 1/3 cup Parmesan. Simmer for 1-2 minutes until slightly thickened.
- Add spinach, pasta, and a squeeze of lemon juice (if using). Toss with tongs, mixing in the remaining 1/3 cup Parmesan. Add a splash of pasta water or cream, as needed, for a smoother/thicker sauce. See Note 4.
- Top with fresh basil, extra Parmesan, and lemon juice if desired. Enjoy!
Video
Recipe Notes
Note 1: Use fully cooked smoked sausage. Feel free to use turkey or chicken sausage for a lighter option. Ground sausage can also be used; cook it first and set aside.
Note 2:Use 8 oz (half a 16-ounce package) for the best sauce-to-pasta ratio. Remember to save pasta water before draining—place a mug in the colander as a reminder!
Note 3: Grab a block of Parmesan and grate it on the small holes of a grater. Alternatively, use finely grated Parmesan cheese. Avoid pre-grated canned varieties.
Note 4: Toss until the sauce coats the spaghetti instead of pooling at the bottom. Mixing the cream sauce, hot pasta, and pasta water makes it smooth and flavorful.
Storage: Best right after it’s made. You can save leftovers, but add a little cream when reheating to make the sauce smooth again. The pasta will be softer but still tasty. It doesn’t freeze well.
Nutrition
Serving: 1serving | Calories: 523kcal | Carbohydrates: 41.4g | Protein: 19.1g | Fat: 32g | Cholesterol: 67.5mg | Sodium: 719.5mg | Fiber: 3.2g | Sugar: 6.4g
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight and it was stellar. I may would add some red pepper flakes or something else to add a little more kick in the future but it’s a keeper for sure; it’s a quick, delicious, easy, and almost one pan meal.
I am so thrilled to hear this! Thanks so much Carlie! 🙂
Made this for dinner tonight. Excellent!
So glad you enjoyed! Thanks Karen! 🙂