Corn and Sausage Pasta

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Combining pasta with loose sausage and one peak-season vegetable is my go-to when I need a dinner I can throw together without thinking too hard. Corn is great here, but chopped up tomatoes, broccoli, summer squash, and even green beans are fair game. The not-so-secret is a handful of parm and a knob of butter right at the end, which turn a handful of humble ingredients into a rich, saucy, cohesive dish. —Chris Morocco

This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.

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4 Servings


oz. rigatoni, spaghetti, or any pasta you have on hand

Kosher salt


cup extra-virgin olive oil


lb. sweet Italian sausage, casings removed


garlic cloves, thinly sliced


sprigs basil, plus 1 cup leaves for serving


tsp. Aleppo-style pepper or other mild red pepper flakes


cups fresh corn kernels (from about 2 ears)


Tbsp. unsalted butter, cut into pieces


oz. Parmesan, coarsely grated, plus more for serving

Freshly ground black pepper

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