Corn and Sausage Pasta is a flavorful mix of smoky sausage, fresh corn, saucy tomatoes, and perfectly cooked spaghetti.
author’s note
Why you’ll love this family favorite recipe!
A few weeks ago I shared a vegetable pasta recipe, and ever since making it, I’ve been craving another fresh and flavorful pasta dinner with those same summer vibes. I wanted to make a more summery version this time around. Something light and fresh, but still filling and packed with flavor.
And this Corn and Sausage Pasta is exactly that.
The combination of sweet corn, juicy burst tomatoes, smoky sausage, and Parmesan is honestly irresistible together. Every bite has the perfect mix of savory, sweet, creamy, and fresh flavors. I also love that it feels comforting without being too heavy, which is exactly the kind of dinner I want this time of year.
This is one of those recipes that tastes like summer in the very best way.
Ingredients
Here’s what you’ll need for Corn and Sausage Pasta:
- Olive Oil: Use good olive oil to cook the sausage.
- Smoked Sausage: Fully cooked sausage works best. Slice thin or use chicken sausage for a lighter option. For ground sausage, cook and set aside on a paper towel, then add back with the pasta.
- Spaghetti: Use 8 ounces so the sauce clings nicely. Or try it with orzo for a fun twist.
- Butter: Adds rich flavor and helps cook the veggies.
- Cherry Tomatoes: Fresh and ripe are best. Cut smaller if needed.
- Dried Thyme: Crush in your hands for extra flavor.
- Garlic: Fresh is best, but jarred works too.
- Corn: Frozen corn is quick and easy to use.
- Heavy Cream: Adds richness to the sauce.
- Spinach: Coarsely chop for easier mixing.
- Parmesan Cheese: Freshly grated melts smoothly and tastes great.
How To Make Corn And Sausage Pasta
- Prep: Slice sausage, halve tomatoes, chop spinach, and boil water.
- Cook Sausage: Brown sausage in oil, then drain grease.
- Sauté: Add butter, garlic, tomatoes, corn, and seasonings; cook until soft.
- Cook Pasta: Boil, reserve water, and drain.
- Make Sauce: Stir in cream and Parmesan; simmer until thick.
- Combine: Add spinach, pasta, and toss with Parmesan.
chelsea’s recipe tip
My Top Tips For Success
- Salt the pasta water: This is the only time to season the pasta itself. If the pasta isn’t seasoned, the entire dish will be under-seasoned.
- Add more sauce if needed: If the pasta soaks up too much or you want it saucier, add a little pasta water or even a splash more of cream.
- Use 8 ounces of pasta: Half a 16-ounce package works best. Save the rest for another time!
Storage
This Corn and Sausage Pasta is best right after it’s made. You can save leftovers, but add a little cream when reheating to make the sauce smooth again. The pasta will be softer but still tasty. It doesn’t freeze well.
Quick Tip
Place a mug in the colander to remind you to save pasta water before draining!
More Easy Pasta Recipes:
Pasta And Pizza
Butternut Squash Pasta
Dinner
Taco Pasta Recipe
Pasta And Pizza
Chicken Orzo Recipe (One Pot!)
Corn and Sausage Pasta
Video
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 (13-ounce) package smoked sausage see note 1
- 8 ounces spaghetti not the whole box, see note 2
- 2 tablespoons unsalted butter
- 1 (10.5-ounce) container cherry tomatoes 2 cups
- 3/4 teaspoon dried thyme
- Salt and pepper
- 2-1/2 teaspoons minced garlic
- 2-1/2 cups frozen corn
- 1/2 cup heavy cream
- 4 cups fresh baby spinach coarsely chopped
- 2/3 cup grated Parmesan cheese divided, see note 3
- Fresh basil optional, for serving
- 1 lemon optional, for serving
Instructions
- Slice sausage into thin coins. Halve cherry tomatoes (quarter if large). Chop spinach. Bring a large pot with 12 cups of water to a boil.
- Heat a large skillet or pot over medium-high heat. Add olive oil and cook sausage for 6–8 minutes, stirring occasionally, until evenly browned. Drain excess grease if needed, leaving about 2 tbsp in the pan.
- Add butter, garlic, cherry tomatoes, corn, thyme, and salt and pepper to taste (I add 1/2 teaspoon each). Cook for 5–6 minutes, stirring frequently, until tomatoes soften and release their juices.
- Once water boils, add 1 tablespoon salt and spaghetti. Cook 1 minute less than package instructions. Pull out 1 cup pasta water, then drain the pasta.
- Reduce skillet heat to low. Stir in heavy cream and 1/3 cup Parmesan. Simmer for 1–2 minutes until slightly thickened.
- Add spinach, pasta, and a squeeze of lemon juice (if using). Toss with tongs, mixing in the remaining 1/3 cup Parmesan. Add a splash of pasta water or cream, as needed, for a smoother/thicker sauce (see note 4).
- Top with fresh basil, extra Parmesan, and lemon juice if desired. Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight and it was stellar. I may would add some red pepper flakes or something else to add a little more kick in the future but it’s a keeper for sure; it’s a quick, delicious, easy, and almost one pan meal.
I am so thrilled to hear this! Thanks so much Carlie! 🙂
Made this for dinner tonight. Excellent!
So glad you enjoyed! Thanks Karen! 🙂