INGREDIENTS

• 1 package Lottie’s Calabrian Sausage
• 16 oz orecchiette (or preferred pasta)
• ¼ cup extra-virgin olive oil
  
• 3 garlic cloves, thinly sliced
  
• ½ tsp red pepper flakes
  
• Kernels from 2 large ears of corn (3 if small)
  
• 1 ½ cups cherry tomatoes
  
• 4 tbsp unsalted butter, cubed
  
• ½ cup grated Parmesan
  
• Salt & pepper to taste
• Fresh basil leaves
  
• (Optional) Squeeze of lemon

DIRECTIONS

1. Cook pasta in salted boiling water until al dente. Reserve 1 ½ cups pasta water; drain.
   
   
2. Heat olive oil in a skillet over medium heat. Cook ground pork sausage, breaking into crumbles, 6–8 minutes. Remove with a slotted spoon.
   
   
3. (Optional) Deglaze pan with a splash of white wine. Add garlic, season with salt and pepper, and cook until golden, 2–3 minutes. Stir in red pepper flakes and a few basil leaves.
   
   
4. Add corn and tomatoes; cook 3–4 minutes until tender. Pour in ½ cup water; simmer 1–2 minutes.
   
   
5. Toss in pasta with ½–¾ cup reserved water. Add butter and Parmesan; stir until creamy.
   
   
6. Return sausage to pan. Adjust seasoning. Add more pasta water if needed for creaminess.
   
   

Serve topped with basil, extra Parmesan, and a squeeze of lemon.