Roasted Garlic Spaghetti with Spicy Sausage and Corn

By: Megan Rowe | July 05 2010
Posted in Recipes - SF Bay Area Recipes

Ingredients

3 spicy beef (or pork) sausages

1 pound fresh roasted garlic spaghetti or other long pasta

1 ear fresh summer corn, kernels sliced off of the cob

3 ounces soft goat cheese

Directions

Heat a cast-iron skillet or nonstick pan over medium-high heat. Remove sausages from their casings and drop into hot pan. Use a spatula to break the sausage into smaller pieces, browning each on all sides. Once sausage is cooked through, remove from heat.

(Note: if you are also making the squash skillet gratin, you can remove the sausage pieces from the pan and sauté the onions and squash in the leftover sausage fat for added flavor.)

Bring a large pot of water to a boil. Cook the pasta according to package directions. During the last minute of cooking, add the corn kernels. Drain the pasta and corn and add the cooked sausage and goat cheese. Toss well to combine. Serve warm.