This recipe comes from the Food Network Magazine and as usual...
I am a sucker for pasta, and probably my least favorite pasta is with a red sauce simply because there are so many better choices in my opinion.
The original recipe called for pappardelle but since I didn't have that, I used fettucine instead.
For ease of preparation, you can use frozen corn in place of the fresh corn.
2 EARS CORN, shucked
5 Tbsp. BUTTER
3 c. GRAPE TOMATOES
2 CLOVES GARLIC, minced
Freshly ground PEPPER
1/2 c. WHITE WINE
12 ounces PAPPARDELLE PASTA
1/2 c. low-sodium CHICKEN BROTH
1 small bunch SCALLIONS, thinly sliced
1/2 c. freshly grated PARMESAN CHEESE, plus more for topping
Torn basil for topping if desired
Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes.
Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.
Melt 2 Tbsp. butter in a large skillet over medium heat.
Add the tomatoes, l tsp. salt and 1/2 tsp. pepper and cook until the tomatoes soften, about 4 minutes.
Add the garlic and cook 1 more minute.
Add the wine and cook until reduced by half, about 5 minutes.
Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta.
Add the chicken broth and corn kernels to the skillet and bring to a simmer.
Add the drained pasta to the skillet. Add the scallions, parmesan, the remaining 3 Tbsp. butter and 1/2 tsp. salt.
Toss to combine, adding the reserved cooking water as needed. (I did not need it).
Top with more parmesan and basil.