Sweet Corn Cream Pasta | Creamy Italian Classic
(0)
25 min
Quick
Sezamo
O rețetă italiană modernă, incredibil de fină și catifelată. Sosul cremos este preparat din porumb dulce sotat ușor cu ceapă eșalotă, usturoi, unt și parmezan maturat, combinat armonios cu paste al dente și frunze proaspete de busuioc.
Ingredients
Preparation method
Preparing the base and pasta
Cook the rigatoni pasta in a large pot of boiling salted water according to the package instructions until al dente. Reserve a cup of the pasta cooking water before draining.
Finely chop the shallot and crush the garlic cloves. In a deep skillet, heat the extra virgin olive oil along with half of the butter. Add the shallot and garlic, sautéing over medium heat for 2-3 minutes until translucent and fragrant, without browning them.
Preparing the sweet corn cream
Add the drained sweet corn to the skillet and sauté for 4-5 minutes over medium heat. Set aside two tablespoons of whole corn kernels for the final garnish.
Chef's tip
For an ultra-smooth restaurant-style texture, you can pass the corn cream through a fine-mesh sieve before adding it to the pasta.
Never discard the pasta water - the starch in it is the secret to emulsifying the cream and achieving a glossy, silky sauce.
15 min
Under an hour
