Rigatoni with Sungold tomatoes, Sweet corn, and parmesan sauce

Burst in-season sungold tomatoes, lightly sautéed sweet corn, and creamy Parmesan sauce make the perfect weeknight meal, which comes together in less than 30 minutes.

*Serves 2-4.*

Ingredients

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Equipment

1/2 lbs of rigatoni (or other pasta of choice)
12-15 in-season mini tomatoes, such as sungolds
Kernels of 1-2 in-season sweet corn cobs
1 cup freshly grated Parmesan cheese, plus additional for garnish
1 smashed garlic clove
1/2 shallot, minced
4 tbsp of butter
2 tbsp of flour
1 tbsp of extra virgin olive oil, plus additional for garnish
1/8 tsp dried red pepper flakes
1 cup of boiling whole milk
1 small sauce pan (for boiling milk)
2 medium sauce pans (one for cooking pasta, the other for making the sauce)
1 grater or micro plane (for grated the Parmesan)
1 wooden spoon
1 medium strainer or colander
Salt, pepper, and white wine vinegar to taste
Optional: Slivers of jalapeño

saute Tomatoes

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Begin Pasta

Saute the tomatoes in olive oil over medium heat in one of the medium sauce pans. Stir occasionally, and cook until the tomatoes have begun to burst, 5-8 minutes.

Meanwhile, bring 4-5 inches of thoroughly salted water to boil in the other medium sauce pan. (The water should be briny to taste.) When the tomatoes begin to burst, add the pasta to the water.

Cook the pasta to just-shy of al dente according to manufacturer’s instructions. (For example, if the instructions say that al dente is reached after 10 minutes of cooking, cook the pasta for 9 minutes. The pasta will finish cooking in the sauce.)

Make sauce

While the pasta is boiling, add the corn, shallots, and garlic to the medium sauce pan, and cook 3-5 minutes, stirring occasionally, until the corn kernels have softened and the shallot is translucent. Add the red pepper flakes, and cook for 30 seconds more.

While the vegetables soften, bring the milk to boiling over high heat in the small sauce pan.

Once the veggies are soft, add the butter to the veggies and increase the heat to medium. When the butter has melted, sprinkle on the flour, and stir constantly over medium heat for 2-3 minutes.

Off heat, add all of the boiling milk to the veggies at once, and stir to combine, scraping the bottom of the sauce pan.

Bring the sauce to a bare simmer over medium low heat, until the sauce has thickened and easily coats the back of a spoon.

Turn off the heat. Add the Parmesan, and season to taste with salt, pepper, and white wine vinegar. Stir to combine.

Coat the pasta

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plate

Drain the pasta, and add directly to the sauce pan with the Parmesan sauce. Stir vigorously to coat the pasta. Bring the sauce and pasta to a bare simmer over medium low heat for 1 minute.

Plate the pasta in a bowl or on a small plate. Top with additional grated Parmesan cheese, a sprinkle of olive oil, and optional jalapeño slivers.