Recipe

		Penne with Corn and Spicy Sausage
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

1 pound penne rigate

2 tablespoons extra-virgin olive oil

16 ounces Spicy Italian Turkey Sausage

2 shallots, diced

2 cup frozen corn, thawed

1/2 teaspoon kosher salt, plus for the pasta water

8 ounces mascarpone, room temperature

1 cup freshly grated Parmigiano Reggiano, plus for serving

1/4 cup fresh basil leaves, chopped

Bring a large pot of salted water to a boil over medium-high heat. Add the penne and cook according to package directions or until al dente. Drain well, reserving 1 cup of the pasta water. Meanwhile, heat a medium skillet over medium-high heat. Add the olive oil and sausage; cook for about 5 minutes, breaking up the sausage into bite-size pieces with a wooden spoon. Add the shallots and cook for another minute. Stir in the corn and salt, and cook, stirring often, until the corn is warmed through, another 2 minutes. Transfer the mixture to a large bowl. To the bowl, add the mascarpone and the hot pasta and reserved pasta water. Add the Parmesan directly over the untossed hot pasta. Using a large serving spoon, toss everything together well. Add the basil and toss again. Serve with additional Parmesan if desired.