|12 oz||Pastene Gluten Free Penne|
|kosher salt and black pepper to taste|
|2 Tbsp||unsalted butter|
|½ tsp||red pepper flakes|
|2 tsp||Pastene Minced Garlic|
|1||large shallot, minced|
|1||16 oz package frozen corn kernels, no need to defrost|
|1 ½ cups||heavy cream|
|½ cup||Pastene Grated Parmesan Cheese, plus for serving|
|¼ cup||Pastene Sun-Dried Tomato Halves , drained and chopped, plus more for garnish, if desired|
|¼ cup||fresh basil leaves, chopped|
- Bring a large pot of heavily salted water to a boil and cook pasta until al dente. Reserved 1 cup of pasta water. Drain well and set aside.
- Heat butter in a large skillet over medium heat. Add the red pepper and garlic and cook for 30 seconds. Add the shallot, half the corn kernels, and a pinch of salt and pepper. Cook for 3 minutes, stirring occasionally. Add the cream and bring to a simmer. Let simmer until the cream has thickened slightly, 3 to 5 minutes. Put mixture into a blender and blend on high until smooth. Return to the skillet, add the rest of the corn, the grated Parmesan, and tomatoes and keep warm.
- Stir the penne into the sauce, add the basil, and stir. If the sauce is too thick, add some of the reserved pasta water, a little at a time.
- Serve with more parmesan and black pepper to taste. Garnish with more sundried tomatoes, if desired.
Recipe by Gluten Free and More Magazine