thepioneerwoman3.0
Rigatoni with Creamy Corn
This rigatoni with creamy corn is the perfect weeknight family dinner. It's an easy summer-inspired dish that takes only 30 minutes to make!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●knife
📝 Preparation Steps
1
Bring 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
Add the heavy cream, butter, red pepper flakes and 1/2 teaspoon salt to the bowl.
3
Add the pasta to the boiling water and set the bowl with the corn mixture over the pasta pot.
4
Let 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
Add 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.
Nutrition Facts
calories
873 Calories
fat Content
30 g
fiber Content
9 g
sugar Content
12 g
sodium Content
874 mg
protein Content
31 g
trans Fat Content
1 g
cholesterol Content
75 mg
carbohydrate Content
121 g
saturated Fat Content
17 g
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