Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Shuck 2 ears sweet corn and cut the kernels from the cobs. Cut 8 oz zucchini into 1/2-inch dice. Mince 2 large garlic cloves and tear the leaves from 0.5 oz basil.

2. 2.

   Remove the casings from 8 oz mild Italian chicken sausage, if present. The sausage is already seasoned, so do not presalt it.

3. 3.

   Bring 2 liters water to a boil in a large pot. Add 4 tablespoons plus 2 teaspoons Diamond Crystal Salt flakes, then 6 oz farfalle. Stir well and boil until al dente according to the package, usually 10–12 minutes. Before draining, reserve 1/2 cup pasta water.

4. 4.

   While the pasta water heats and the pasta cooks, heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Add the prepared sausage and cook for 6–8 minutes, breaking it into bite-size crumbles, until browned and cooked to 165°F. Transfer to a plate, leaving the cooking fat in the skillet.

5. 5.

   Add the prepared zucchini to the skillet and cook for 4–5 minutes, stirring occasionally, until lightly golden. Add the prepared corn and garlic, 1 teaspoon Diamond Crystal Salt flakes and 1/4 teaspoon black pepper. Cook for 3 minutes, stirring, until the corn is juicy and just tender. The vegetable seasoning is slightly reduced to account for the seasoned sausage and pasta water.

6. 6.

   Return the cooked sausage to the skillet and add the drained farfalle with 1/4 cup reserved pasta water. Toss over medium heat for 1–2 minutes until glossy. If it looks dry, add plain hot water 1 tablespoon at a time rather than more salty pasta water.

7. 7.

   Remove from the heat and fold in the prepared basil. Divide between two shallow bowls, spooning the corn and sausage crumbles over the top.

Want more detail? See the temperature guide.