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Creamy Pasta with Jalapeño and Corn
This pasta is spicy, a little sweet, and really creamy.
Adapted from the New York Times. Orecchiette With Corn, Jalapeño, Feta, and Basil Pasta, August 2018
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Ingredients
- 1 pound orecchiette pasta
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium jalapeño, finely chopped
- 2 cups fresh or frozen corn (about 3 ears of fresh corn )
- 1 ½ cups half and half
- ½ cup grated parmesan
- ½ cup chopped cilantro optional
Instructions
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Bring a large pot of salted water to a boil. Add pasta, and cook until tender. Reserve 1 cup of the pasta cooking water. Drain.
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While the pasta cooks, make the sauce. In a large nonstick skillet, heat olive oil and butter over medium heat. Add onion and cook until soft. Add jalapeños and garlic. Cook until soft and fragrant, about 3 minutes. Add the corn and cook until tender, about 3 to 4 minutes.
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Reduce heat to low. Add the half and half. Stir to combine. Simmer until pasta is ready. Stir occasionally.
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Return drained pasta to the cooking pot. Add the sauce, parmesan, and cilantro. Stir to combine. Add pasta cooking water if the sauce is thick. Season with salt to taste. Serve and enjoy.