Rigatoni with Sausage, Corn, and Tomatoes
Ingredients
- 1 (16-oz) pkg rigatoni pasta
- 1 lb ground sweet Italian sausage
- 1 head broccoli, cut into florets
- 4 cloves garlic, minced
- ½ tsp crushed red pepper
- 1 (12-oz) pkg frozen corn kernels (or use fresh corn)
- 1 pint grape tomatoes, halved
Instructions
- Cook pasta according to package directions; drain, reserving 1 cup pasta water.
- Meanwhile, cook sausage in a large skillet over medium heat until browned and crumbly. Add broccoli, garlic, and red pepper; cook, stirring occasionally, 5 minutes. Drain mixture, if needed, and return to skillet.
- Add reserved pasta water, corn, and tomatoes. Cover, bring to a boil, and cook 1 minute. Add pasta; toss. Season with salt and pepper to taste.
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