Smoky Corn & Poblano Rigatoni
Rigatoni tossed with blistered corn, poblano, and a light lime-kissed cream sauce.
Steps
- 1
Bring a large pot of salted water to a boil and cook the rigatoni until just shy of al dente. Reserve 1 cup pasta water, then drain.
- 2
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the poblano and corn and cook for 5 to 6 minutes until the corn is blistered and the pepper softens.
- 3
Stir in the shallot, garlic, and smoked paprika and cook for 1 minute more until fragrant.
- 4
Lower the heat, pour in the heavy cream, and stir in the parmesan, lime zest, and a squeeze of lime juice.
- 5
Add the drained rigatoni and a splash of pasta water, tossing until glossy and evenly coated. Season with salt and black pepper to taste.
- 6
Serve hot with more parmesan and another squeeze of lime if you like.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Fold in a handful of chopped cilantro or basil at the end to make it feel brighter and greener.
- Swap the cream for mascarpone if you want the sauce a little richer and more luxurious.
- Add crisped chorizo or bacon on top if you want to pull it in a smokier direction.
- Char the poblano directly over a flame first, then peel and slice it for even deeper roasted flavor.