One Pot Summer Pasta with Sausage, Corn and Tomatoes
We summer produce is at its all time height but you’re craving a little something heartier, reach for this One-Pot Sausage and Farfalle Summer Pasta with Corn and Tomatoes. This is a true one-pan meal - all the veggies you need are nestled in next to the chewy bows of pasta, all coated in a luscious sauce that is both comforting and bright.
What do I need to make this One Pot Summer Pasta with Sausage, Corn and Cherry Tomatoes
Italian Sausages - you can use any kind of your favourite sausage sausages to make this dish. We used mild Italian sausage, but honey garlic would be great or even something with some spice!
Fresh Corn - If it’s not corn season when you see this, feel free to add in canned, drained corn!
Cherry Tomatoes - use 1-2 regular tomatoes and cut them into 1/2” chunks.
Garlic - you can sub 3 tsp of garlic powder but try to use the fresh stuff if you can!
Chicken Stock - veggie stock works well too!
Mascarpone - the cheese gives the most delicious texture. You could try ricotta or even cream cheese instead, if you can’t find mascarpone.
Parmesan- You can use pecorino Romano or even a sharp cheddar.
Basil - use 1/2 tsp dried basil. Or try 1/4 cup of oregano.
Spinach - use chopped kale instead but add this when you add the chicken stock as it will take some time to soften and cook down.
What you’ll need: Dutch Oven or Stock pot | Wooden Spoon | Cutting Board | | sharp knife
One Pot Summer Pasta with Sausage, Corn and Cherry Tomatoes
Salad Ingredients:
1 lb mild Italian sausage
1 lb cherry tomatoes, halved
Corn kernels from 4 ears or corn
6 garlic cloves, thinly sliced
1 lb pasta of choice - I used Farfalle
4 tbsp tomato paste
4 1/2 cups chicken stock (or water)
1 tsp salt
1/2 tsp ground pepper
pinch of red pepper flakes (or to taste)
1/2 cup mascarpone cheese
1/2 cup grated parmesan
1 cup basil leaves, finely sliced
2 large handfuls of baby spinach
Directions:
Heat a large Dutch oven over medium high heat and add the sausage (removed from its casings). Break it up with a spatula or wooden spoon until it looks like crumbles. Cook until almost cooked through.
Add the pasta, the cherry tomatoes, the tomato paste, corn kernels (off the cob), all of the garlic, salt, pepper and red pepper flakes. Pour in the chicken stock and bring to a boil. Once it has boiled, reduce the heat to a simmer and cook (uncovered) until the pasta is cooked and there is only a little bit of liquid left. Give yourself 9-12 minutes for this.
Remove from the heat. Add in the mascarpone cheese, spinach, basil and Parmesan cheese. Taste and season for more salt.
Enjoy!
Whether or not you’re enjoying the first hint of cooler weather or just looking to squeeze in every last morsel of summer’s beautiful produce, this One Pot Summer Pasta with Sausage, Corn and Tomatoes is the dish to cozy up with. You’ll want to save this one to reach for this fall. I can’t wait for you to try it and feel the comfort it brings.
Need more Summer Pasta Inspiration to try this season? These are some of my faves:
Caramelized Onion and Sun dried Tomato Pasta
Ravioli with Sweet Corn, Cherry Tomatoes and Basil
One Pot Lemon Butter Zucchini and Artichoke Pasta
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