Best Fusilli With Corn Sauce Recipes

One-Pot Super Easy Fusilli image

Provided by Jeff Mauro, host of Sandwich King

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

One 32-ounce box chicken stock
One 28-ounce can crushed fire-roasted tomatoes
One 1-pound box fusilli
One 8-ounce jar drained oil-packed sun-dried tomatoes, julienned, 2 tablespoons oil reserved
One 3.5-ounce jar capers, drained
4 cloves garlic, minced
1 small onion, small dice
Kosher salt and freshly ground black pepper
8 ounces whole milk ricotta
Olive oil, for garnish
12 fresh basil leaves, julienned

Steps:

Put the chicken stock, tomatoes, fusilli, sun-dried tomatoes plus the reserved oil, capers, garlic and onion in a large pot, then sprinkle with a pinch of salt and some pepper. Stir together. Cover and bring to a boil over high heat. Lower to medium-low heat and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 25 minutes.
Place pasta on a large platter and dollop with ricotta. Garnish with olive oil, basil and more ground pepper.

Fusilli with Corn and Uncooked Tomato Sauce image

Yield Serves 2 (This recipe can be doubled to serve 4)

Number Of Ingredients 6

1 1/2 tablespoons red-wine vinegar
3 tablespoons olive oil, or to taste
1/2 cup cooked corn kernels (cut from about 1 ear of corn)
1 pound tomatoes, seeded and chopped [the secret of this recipe is to use the ripest, most flavorful ones]
1/4 cup thinly sliced scallion
1/2 pound fusilli or other spiral-shaped pasta

Steps:

In a large bowl whisk together the vinegar, the oil, and salt and pepper to taste and stir in the corn, the tomatoes, and the scallion. In a kettle of boiling salted water cook the fusilli for 8 to 10 minutes, or until it is al dente, and drain it well. Transfer the fusilli to the bowl and toss the mixture well.