Categories: Pasta
Ingredients
- 1 tsp kosher salt, plus more for the pasta water
- 6 ears of corn, shucks
- 1/2 cup heavy cream
- 3 tbsp salted butter, cut into pieces
- Pinch of red pepper flakes
- 1 lb. mezzi rigatoni
- 3/4 cup grated Parmesan
- 1/4 cup chopped fresh chives
- 1/4 cup fresh parsley, chopped
Directions
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Bring a large pot of salted water to a boil. Find a large heatproof bowl that will fit over the pasta pot like a double boiler. Slice the kernels off the cons and put the kernels in the bowl. With the dull side of the knife, scrape each cob over the bowl to remove all the bits or kernel and creamy milk.
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Add the heavy cream, butter, red pepper flakes and 1/2 tsp salt to the bowl.
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Add the pasta to the boiling water and set the bowl with the corn mixture over the pasta pot.
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Let the corn mixture warm, stirring occasionally, until the butter is melted and the pasta underneath is al dente, 10 to 12 minutes. Remove the bowl of corn. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
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Add the hot pasta to the corn mixture. Sprinkle with the Parmesan, chives, and parsley and toss well, adding the reserved cooking water a little at a time if the pasta seems dry. Season with the remaining 1/2 tsp salt.