From this month's Martha


Any other Martha-ites out there? I know I can't be the only one? Yes it sincerely boggles my mind that her stint in prison really makes me think nothing less of her, because it doesn't. That woman still knows whats up. Anyone else following her dating saga as it unfolds on the Today Show? OK I could be the only one there. Or just the only one willing to admit it ;-). Anyway, my reason for bringing her up is the June issue of Martha Stewart Living made it's way through our mail slot earlier this week (always a good mail day when that happens) and in less than 24 hours it was dictating my meals. I made this pasta dish for Rob and some friends and not one corn kernel was left uneaten. Orecchiette with Sausage, Corn and Chiles (slightly adapted from Martha Stewart Living's June Issue) Serves 4-6

Orecchiette with sausage, corn and chiles

1 pound orecchiette pasta
8 ounces mild Italian sausage, casings removed
2 tablespoons unsalted butter
2 jalapenos, diced
the kernels from 6 fresh ears of corn (or approximately 4 1/2 cups)
Greek yogurt for serving
Fresh cilantro, roughly chopped, for garnish
Coarse salt and freshly ground black pepper
Bowl of Orecchiette with sausage, corn and chiles 

Start by bringing a large pot of water to a boil. Once its rolling add a generous amount of salt to flavor and pour in the pasta. Cook until al dente. Before draining, reserve 1 cup of the pasta water.

While the pasta is cooking, start on the sausage, cooking it in a large nonstick skillet over medium-high heat. Stir to break it into bite-sized pieces until it's cooked through, about five minutes. Scoop sausage out onto a plate and add the butter to the skillet. Let it melt and scrape up any of the good brown bits that formed on the bottom. Add the jalapenos and cook for about one minute, stirring. Add the corn and continue cooking for about 2 minutes more, the corn will turn a deeper yellow. Pour the sausage back into the pan as well as the pasta and gently toss to combine. Add in pasta water a little at a time to create a smooth sauce that coats the pasta. Season the whole thing with salt and pepper and spoon out into bowls. Top each serving with a dollop of Greek yogurt and a sprinkle of cilantro.

Orecchiette pasta with sausage, corn and chiles