Rigatoni with Creamy Corn

Name: Rigatoni with Creamy Corn
Prep time: 30 min
Total time: 30 min
Yield: 4 - 6 serving(s)
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

Try this easy, summer-inspired dish.

By Ree DrummondUpdated: Jan 10, 2024

2 Ratings

Jump to recipe

RALPH SMITH

Yields:

4 - 6 serving(s)

Prep Time:

30 mins

Total Time:

30 mins

This is the perfect dish to make when fresh corn is abundant. It's such an easy summertime dinner!

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Ingredients

1 tsp.
kosher salt, plus more for the pasta water
6
ears of corn, shucked
1/2 cup
heavy cream
3 Tbsp.
salted butter, cut into pieces
Pinch of red pepper flakes
1 lb.
mezzi rigatoni (or other short pasta)
3/4 cup
grated parmesan cheese
1/4 cup
chopped fresh chives
1/4 cup
fresh parsley, chopped

Directions

1. Step 1Bring a large pot of salted water to a boil. Find a large heatproof bowl that will fit over the pasta pot like a double boiler. Slice the kernels off the cobs and put the kernels in the bowl. With the dull side of the knife (or with a butter knife), scrape each cob over the bowl to remove all the bits of kernel and creamy milk.
2. Step 2Add the heavy cream, butter, red pepper flakes and 1/2 teaspoon salt to the bowl.
3. Step 3Add the pasta to the boiling water and set the bowl with the corn mixture over the pasta pot.
4. Step 4Let the corn mixture warm, stirring occasionally, until the butter is melted and the pasta underneath is al dente, 10 to 12 minutes. Remove the bowl of corn. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
5. Step 5Add the hot pasta to the corn mixture. Sprinkle with the parmesan, chives and parsley and toss well, adding the reserved cooking water a little at a time if the pasta seems dry. Season with the remaining 1/2 teaspoon salt.