Brown Butter & Corn Mezzi Rigatoni
Brown Butter & Corn Mezzi Rigatoni
Ingredients
- 4 corn, ears, kernels removed
- 6 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- to taste salt
- to taste black pepper
- 1 pound mezzi rigatoni pasta
- 1/4 cup reserved pasta water, initially, with more as needed
- 1/2 cup Parmigiano Reggiano, grated, plus more for garnish
- as needed fresh basil, chopped, for garnish
Instructions
- 1
Carefully cut the kernels off 4 ears of corn. Set aside.
⏱️ 5 min
- 2
In a large pan, melt 6 tablespoons of unsalted butter over medium heat. Allow it to brown until it smells nutty and achieves an amber color, about 3-5 minutes. Watch carefully to prevent burning.
⏱️ 4 min
- 3
Add 3 minced cloves of garlic to the brown butter and sauté for about 30 seconds until fragrant. Then, add the corn kernels to the pan.
⏱️ 1 min
- 4
Season the corn mixture with 1/2 teaspoon of red pepper flakes, salt, and black pepper to taste. Cook for 5-7 minutes, stirring occasionally, until the corn is slightly tender and lightly caramelized.
⏱️ 6 min
- 5
While the corn is cooking, prepare 1 pound of mezzi rigatoni according to package directions until al dente. Before draining, reserve about 1 cup of the pasta water.
⏱️ 10 min
- 6
Take approximately half of the cooked corn mixture from the pan and transfer it to a blender. Add 1/4 cup of the reserved pasta water. Blend until the mixture is smooth and creamy.
⏱️ 3 min
- 7
Pour the blended corn sauce back into the pan with the remaining corn. Add the cooked mezzi rigatoni pasta and 1/2 cup of grated Parmigiano Reggiano.
⏱️ 2 min
- 8
Stir all ingredients together thoroughly. Add more reserved pasta water, one tablespoon at a time, until the sauce reaches the desired creamy consistency and coats the pasta beautifully.
⏱️ 2 min
- 9
Finish the dish with freshly chopped basil and an additional sprinkle of Parmigiano Reggiano. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter & Corn Mezzi Rigatoni
- 4 corn, ears, kernels removed
- 6 tablespoons unsalted butter
- 3 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- to taste salt
- to taste black pepper
- 1 pound mezzi rigatoni pasta
- 1/4 cup reserved pasta water, initially, with more as needed
- 1/2 cup Parmigiano Reggiano, grated, plus more for garnish
- as needed fresh basil, chopped, for garnish
Instructions
- 1
Carefully cut the kernels off 4 ears of corn. Set aside.
⏱️ 5 min - 2
In a large pan, melt 6 tablespoons of unsalted butter over medium heat. Allow it to brown until it smells nutty and achieves an amber color, about 3-5 minutes. Watch carefully to prevent burning.
⏱️ 4 min - 3
Add 3 minced cloves of garlic to the brown butter and sauté for about 30 seconds until fragrant. Then, add the corn kernels to the pan.
⏱️ 1 min - 4
Season the corn mixture with 1/2 teaspoon of red pepper flakes, salt, and black pepper to taste. Cook for 5-7 minutes, stirring occasionally, until the corn is slightly tender and lightly caramelized.
⏱️ 6 min - 5
While the corn is cooking, prepare 1 pound of mezzi rigatoni according to package directions until al dente. Before draining, reserve about 1 cup of the pasta water.
⏱️ 10 min - 6
Take approximately half of the cooked corn mixture from the pan and transfer it to a blender. Add 1/4 cup of the reserved pasta water. Blend until the mixture is smooth and creamy.
⏱️ 3 min - 7
Pour the blended corn sauce back into the pan with the remaining corn. Add the cooked mezzi rigatoni pasta and 1/2 cup of grated Parmigiano Reggiano.
⏱️ 2 min - 8
Stir all ingredients together thoroughly. Add more reserved pasta water, one tablespoon at a time, until the sauce reaches the desired creamy consistency and coats the pasta beautifully.
⏱️ 2 min - 9
Finish the dish with freshly chopped basil and an additional sprinkle of Parmigiano Reggiano. Serve immediately.
⏱️ 2 min