|Pastene Gluten Free Penne
|kosher salt and black pepper to taste
|red pepper flakes
|Pastene Minced Garlic
|large shallot, minced
|16 oz package frozen corn kernels, no need to defrost
|1 ½ cups
|Pastene Grated Parmesan Cheese, plus for serving
|Pastene Sun-Dried Tomato Halves , drained and chopped, plus more for garnish, if desired
|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