Name: Corn And Sausage Pasta from the Pot
Yield: 4

Corn and Sausage Pasta is a flavorful mix of smoky sausage, fresh corn, saucy tomatoes, and evenly cooked spaghetti.

author’s note

Why you’ll love this family favorite recipe!

A few weeks ago I shared a vegetable pasta recipe, and ever since making it, I’ve been craving another fresh and flavorful pasta dinner with those same summer vibes. I wanted to make a more summery version this time around. Something light and fresh, but still filling and packed with flavor.

And this Corn and Sausage Pasta is exactly that.

The combination of sweet corn, juicy burst tomatoes, smoky sausage, and Parmesan is honestly irresistible together. Every bite has the reliable mix of savory, sweet, creamy, and fresh flavors. I also love that it feels comforting without being too heavy, which is exactly the kind of dinner I want this time of year.

This is one of those recipes that tastes like summer in the very best way.

Ingredients

Here’s what you’ll need for Corn and Sausage Pasta:

Olive Oil: Use good olive oil to cook the sausage.
Smoked Sausage: Fully cooked sausage works best. Slice thin or use chicken sausage for a lighter option. For ground sausage, cook and keep nearby on a paper towel, then add back with the pasta.
Spaghetti: Use 8 ounces so the sauce clings nicely. Or try it with orzo for a fun twist.
Butter: Adds rich flavor and helps cook the veggies.
Cherry Tomatoes: Fresh and ripe are best. Cut smaller if needed.
Dried Thyme: Crush in your hands for extra flavor.
Garlic: Fresh is best, but jarred works too.
Corn: Frozen corn is quick and straightforward to use.
Heavy Cream: Adds richness to the sauce.
Spinach: Coarsely chop for easier mixing.
Parmesan Cheese: Freshly grated melts smoothly and tastes great.

Brown sausage in a skillet, then add corn, tomatoes, seasonings, and garlic.

How To Make Corn And Sausage Pasta

Prep: Slice sausage, halve tomatoes, chop spinach, and boil water.
Cook Sausage: Brown sausage in oil, then drain grease.
Sauté: Add butter, garlic, tomatoes, corn, and seasonings; cook until soft.
Cook Pasta: Boil, reserve water, and drain.
Make Sauce: mix in cream and Parmesan; simmer until thick.
Combine: Add spinach, pasta, and toss with Parmesan.

chelsea’s recipe tip

My Top Tips For Success

Salt the pasta water: This is the only time to season the pasta itself. If the pasta isn’t seasoned, the entire dish will be under-seasoned.
Add more sauce if needed: If the pasta soaks up too much or you want it saucier, add a little pasta water or even a splash more of cream.
Use 8 ounces of pasta: Half a 16-ounce package works best. Save the rest for another time!

Mix parmesan, spaghetti, and spinach into the dish.

Storage

This Corn and Sausage Pasta is best right after it’s made. You can save leftovers, but add a little cream when reheating to make the sauce smooth again. The pasta will be softer but still tasty. It doesn’t freeze well.