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Poblano Sausage with Creamed Corn over Pasta | Kita Roberts GirCarnivore.com

Poblano Sausage with Creamed Corn over Pasta

Experiment with different types of sausage. We had a wonderful fire roasted poblano one we were using for this dish - but almost any flavor would go great!


  • 1 - 1 1/2 lbs fresh fire roasted poblanos and corn sausage
  • 4 ears fresh sweet corn
  • 8 oz dried pasta
  • 1/4 cup pine nuts
  • 1 tbs olive oil
  • 1 pint grape tomatoes
  • 1 shallot thinly sliced
  • 1 1/2 cups light cream
  • Salt and Pepper
  • 1/2 teas freshly grated nutmeg
  • 2 cups torn arugula
  • 2 oz Parmesan cheese grated, for topping


  • Grill the sausage until cooked through. Wrap in alumiunum foil and keep warm while you prepare the creamed corn.
  • Remove the husks and silks from the corn and cut the kernals from the cobs.
  • In a large pot of salted water, boil pasta according to directions. Reserve 1/2 cup pasta water. Drain and rinse.
  • Meanwhile, prepare the corn. In a large skillet over medium heat, toast the pine nuts for 2 to 4 minutes, until toasted. Remove from pan and set aside.
  • Swirl the olive oil in the pan to coat. Add the corn kernals, tomatoes, and shallot. Cook until just browning, 5 to 7 minutes, stirring as needed. Add the light cream and pasta water. Bring to a gentle boil and cook for 5 minutes. Season with salt, pepper, and nutmeg. Reduce heat and allow to cook until thickened 5 minutes longer.
  • Toss the drained pasta into the sauce and add the arugula.
  • Slice the sausage thin and add it, as well as any accumulated juices to the corn mixture.
  • Serve with Parmesan cheese on top and a sprinkle of the toasted pine nuts.