Updated: Jul 12, 2021
The only pasta dish that you’ll want to make this summer.
When I first arrived in Seattle for college in the summer of 2017 I had already created a list of restaurants that I wanted to try. The second we got off the plane and got in the rental car we drove straight to Pioneer Square to Il Corvo.
The tiny restaurant was famous for their daily pasta specials and long lunch lines. We ordered the prosciutto, focaccia, olives, pesto pasta, and corn pasta. It was a little warm outside that day and you might be thinking that a creamy pasta on a hot day makes a bad combination - but you’d be wrong! The fresh summer corn was sweet and got perfectly entangled in the radiatore pasta. The flavor of sage and toasted butter elevated the dish to the next level.
Unfortunately, Il Corvo closed during the pandemic. I have them to thank for introducing me to this dish and the fun pasta shape, radiatore.
8 Mins Prep
20 Mins Cook
1 lb pasta
3 tablespoons butter
1 large shallot, minced
7-8 sage leaves, cut into thin strips
3 cups of corn (frozen or cut from the cob)
1 ⅓ cups cream
1 teaspoon kosher salt
¼ teaspoon black pepper
Fill a large pot with water and bring to a boil on high heat. While the water is heating, prep sauce. Once the pot has come to a rapid boil season with salt and cook pasta one to two minutes shy of package directions.Your pasta should finish cooking at the same time or after your sauce has completed so drop it in the water accordingly.
Mince your shallots and chop your sage then set aside. In a sauté pan or pot big enough to fit the pasta, add your butter and start melting on medium heat for 3 minutes. Once your butter is golden and toasted, but not fully browned, add the shallots, sage, salt, and pepper, constantly stir together and cook for 4-5 minutes.
Once your shallots are soft, jammy, and lightly caramelized, add the corn and cook for an additional 5 minutes on medium-high heat, stirring-frequently.
Add your cream to the pan and reduce heat to medium-low. Stir the sauce for 3-4 minutes until the sauce has thickened and corn is tender, then add your pasta (save some pasta water to adjust the sauce).
Cook the pasta and sauce together for an additional 2 minutes. Add a ladle of pasta water as needed until the sauce has reached your desired consistency.
Optional: Top this pasta with a cheese of your liking or chives and enjoy!
Fresh Corn: If using fresh corn, 3-4 large ears will roughly equate to 3 cups. This corn might need a little more time to cook to become tender.