Creamy Sausage Pasta with Sweet Corn & Poblano Peppers | A great dish for early fall!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Bring a large pot of salted water to a boil.

Add rigatoni pasta to the boiling water and cook until al dente.

In a large skillet, add Italian sausage and break it up into pieces as it cooks.

Add chopped onion to the skillet with the sausage and cook until the sausage is browned and the onion is translucent.

Add diced poblano peppers to the sausage and onion mixture and cook until softened.

If the pan gets dark, deglaze with a small amount of pasta water to incorporate the browned bits.

Season the mixture with salt and black pepper to taste.

Add corn to the skillet and stir to combine.

Pour in heavy cream and let it come to a simmer, allowing it to thicken slightly.

Once the pasta is al dente, drain it and add it directly to the skillet with the cream sauce.

Stir in freshly grated parmesan cheese until melted and combined with the sauce.

Turn off the heat and let the pasta finish cooking in the sauce for a minute or two, allowing it to absorb flavors.

Serve the pasta with additional parmesan cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens