Pasta with Sausage, Zucchini, Corn and Burrata
- 8 ounces casarecce or other short pasta
- ½ pound hot Italian sausage, removed from its casing
- ½ onion, diced
- 1 zucchini, diced
- 1 ear corn
- sea salt and freshly ground black pepper, to taste
- 1 ball burrata, sliced
- Asiago cheese, shaved
- Bring a large pot of water to a boil. Cook casarecce until al dente according to package directions. Drain, reserving 1 cup cooking liquid.
- In a large fry pan over medium-high heat, brown sausage, breaking it into bite-size pieces with a spoon.
- Once sausage is browned, add onion and cook until slightly caramelized, about 5 minutes.
- Add zucchini and sauté until it starts to brown, about 3 minutes.
- Use a sharp knife to shave off kernels from corn cob. Add corn kernels to the fry pan and sauté for 1 minute.
- Add cooked pasta to the fry pan and toss to combine. Add some of the reserved cooking liquid if pasta seems dry. Season with salt and pepper to taste.
- Serve immediately with burrata and Asiago cheese.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pasta-with-sausage-zucchini-corn-and-burrata/
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