As I mentioned in my earlier pasta post, I had a total of two similar recipes to share this week. The first was a really nice spaghetti with lemon, black pepper and ricotta and this is a tasty bow tie pasta with a creamy corn, thyme and Parmesan cheese sauce. While I enjoyed them equally, this dish had the creamier of the two sauces. Just that gives this one a bit of an edge.
If you’re a pasta lover, you’ve most likely tasted some variation of it with a cream sauce. Personally, I love cream sauces, especially when they’re made with real cream like the one I’m going to show you below.
Today’s recipe includes a bow tie pasta shape, which is fun in and of itself. The sauce includes heavy cream, white wine, corn, thyme, onion, black pepper and Parmesan cheese, among other things. The simmering of the sauce allows all the flavors of the various ingredients to meld into one another. It’s a very nice dish that I wish I made more of. I suppose there’s always next time.
1 Pound Dried Bow Tie Pasta
2 Tablespoons Extra-Virgin Olive Oil
1 Small Sweet Onion, Chopped
6 Teaspoons Garlic, Minced
4 Scallions, Sliced
1 Cup Dry White Wine
2 Teaspoons Dried Thyme
2 Cups Fresh or Frozen Corn Kernels
1 1/4 Cups Heavy Cream
Ground Black Pepper
1/2 Cup Parmesan Cheese, Grated
I’d like to thank Curtis Stone and his cookbook What’s For Dinner? for the inspiration behind this recipe. I changed a few things up a bit, but I mostly followed his guidelines.
Cook the Pasta
Add 4 quarts of water to a large pot and bring to a boil over high heat on your stove top. Also, add 1 tablespoon of salt to the water. When the water comes to a boil, add the pasta to it, stir, and let cook for 8 minutes. When it’s finished, the pasta should be firm to the bite.
After the pasta is done, scoop out one cup of water from the pot and reserve for later. Then, drain the pasta in a colander and set aside.
Prep the Ingredients
While the pasta is cooking, go ahead and prep the other ingredients. I first chopped the onion.
And then I sliced up all 4 scallions.
And then I simply placed the corn kernels in a bowl.
Make the Sauce
Warm a large skillet over medium heat. Then, add the olive oil to the skillet, followed by the onion and half of the scallions.
Cook and stir these two ingredients for 5 minutes. Then, add the garlic and cook, while stirring, for another minute.
After that, add the wine and the thyme. Raise the heat to high to bring the wine to a boil. Then, once that happens, lower the heat to medium-high and let the liquid cook off by 3/4. Basically, you should only have 1/4 of the wine you started with when this step is finished.
Add the corn and the cream to the skillet. Mix well and wait until the liquid comes to a simmer. Then, stir and cook for 2 minutes. You may also add 1/2 teaspoon of black pepper and 1/2 teaspoon of salt at this point. Mix those two ingredients in as well. When finished, turn the heat to low.
Finally, add the pasta to the skillet and mix it into the sauce. If you need to loosen the pasta somewhat, you can use the reserved water you saved previously.
Divide the pasta between 4 bowls and sprinkle the remaining scallions and Parmesan over each serving. Serve and enjoy.
The Final Dish
The majority of the time and effort in preparing this recipe was consumed making the sauce. And really, even that wasn’t very challenging. I’d say this would be the perfect week-night meal. Give it a try. Thanks for reading!
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