Corn and Sausage Pasta

Print Recipe

5 from 2 votes

Corn and Sausage Pasta is a hearty and delicious combo of smoky sausage, fresh corn, juicy tomatoes, and spaghetti.

Prep Time20

Cook Time15

Total Time35

Course: Dinner

Cuisine: American

Keyword: Corn and Sausage Pasta

Servings: servings

Author: Chelsea Lords

Cost: $14.72

Equipment

Ingredients

1 tablespoon olive oil
1 (13-ounce) package smoked sausage see note 1
8 ounces spaghetti not the whole box, see note 2
2 tablespoons unsalted butter
1 (10.5-ounce) container cherry tomatoes 2 cups
3/4 teaspoon dried thyme
Salt and pepper
2-1/2 teaspoons minced garlic
2-1/2 cups frozen corn
1/2 cup heavy cream
4 cups fresh baby spinach coarsely chopped
2/3 cup grated Parmesan cheese divided, see note 3
Fresh basil optional, for serving
1 lemon optional, for serving

US - Metric

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 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

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