Harvest Creamy Rigatoni

Instructions

1. Prepare the Vegetables

   5 min hands-on

   • Thinly slice the yellow peppers and mince the garlic cloves.
   • Set the vegetables aside for later use.

2. Cook the Peppers

   2 min hands-on14 min waiting

   • Heat a large frying pan over medium-high heat and add olive oil until shimmering.
   • Add the sliced yellow peppers, season with salt, and cook for 10-12 minutes, stirring occasionally, until softened and caramelized.
   • Stir in the minced garlic and brown sugar, cooking for 3-4 minutes until the sugar melts and caramelizes.

3. Add Flavor to the Sauce

   1 min hands-on4 min waiting

   • Sprinkle paprika over the peppers and stir.
   • Deglaze the pan with white vinegar, scraping up browned bits, and cook for 3-4 minutes until thick and jammy.
   • Remove from heat and set aside.

4. Char the Corn

   4 min hands-on16 min waiting

   • Bring a pot of salted water to a boil and cook the corn cobs for 4-5 minutes until slightly tender.
   • Remove the corn and reserve the water for pasta.
   • Char the corn under a grill or broiler for 8-10 minutes, turning regularly, until golden and slightly blackened.
   • Once cooled, slice off the kernels.

5. Combine Corn and Peppers

   2 min hands-on

   • Add the charred corn kernels to the pan with the pepper mixture.
   • Stir in half of the Parmesan cheese and the sour cream until well combined.

6. Cook the Pasta

   2 min hands-on10 min waiting

   • Reheat the reserved pot of water and bring to a boil.
   • Cook the pasta until al dente, reserving some pasta water before draining.

7. Combine Pasta and Sauce

   4 min hands-on

   • Add the cooked pasta to the pan with the sauce.
   • Toss over medium heat, adding reserved pasta water as needed, until the sauce clings to the pasta.

8. Finish with Fresh Herbs

   1 min hands-on

   • Tear fresh basil leaves and stir into the pasta.

9. Plate and Serve

   2 min hands-on

   • Divide the pasta into serving bowls.
   • Sprinkle with the remaining Parmesan cheese and season with black pepper to taste.
   • Cooking tips:
   • To achieve a 'jammy' texture for the peppers, avoid overcrowding the pan and stir occasionally to allow even caramelization.
   • If the sauce appears too thick, gradually add reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
   • For an extra layer of flavor, drizzle a small amount of olive oil over the finished dish before serving.
   • Use freshly grated Parmesan for better melting and flavor compared to pre-packaged options.