RIGATONI WITH CORN

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Rigatoni With Corn image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 teaspoon kosher salt, plus more for the pasta water
6 ears corn
1/2 cup heavy cream
2 tablespoons salted butter, cut into pieces
Pinch red pepper flakes
1 pound mezzi rigatoni or other short pasta
3/4 cup grated Parmesan
1/4 cup fresh chives, chopped
1/4 cup fresh parsley, chopped

Steps:

  • 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 corn cobs and put them in the large bowl. With the dull side of a knife, scrape each cob over the bowl to remove any remaining kernel pieces and the creamy liquid.
  • Add the heavy cream, butter, red pepper flakes and the salt to the bowl of corn kernels.
  • Add the pasta to the boiling water and cook according to the package instructions.
  • Set the bowl over the pasta pot and let the corn mixture warm, stirring occasionally, until the butter is melted and the corn is al dente, 10 to 12 minutes.
  • Remove the bowl of corn.
  • Reserve 1/2 cup pasta water and drain the pasta. Add the hot pasta to the corn mixture and mix thoroughly.
  • Sprinkle with the Parmesan, chives and parsley, then toss well, adding the reserved cooking water a little at a time if the pasta seems dry.

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