Mezzi Rigatoni Pasta with Corn and Spicy Sausage

From the Today show demonstrated by Giada De Laurentiis - we skipped the chili paste and add about a 1/2 t red chili flakes. This was so delicious only ended up adding less than 1/2 c of the pasta water.

Technique tip: By grating the Parmesan directly on the pasta, you create a glue to help the mascarpone sauce stick to the pasta.

Swap options: You can swap sweet Italian for spicy sausage and Pecorino cheese for Parmigiano.

• 1 pound mezzi rigatoni pasta
• 2 tablespoons extra virgin olive oil
• 3/4 pound spicy Italian sausage (about 4 links), casings removed
• 2 shallots, diced
• 2 cups frozen corn, thawed
• 1/2 teaspoon kosher salt
• 8 ounces mascarpone, at room temperature
• 1 tablespoon Calabrian chili paste
• 1 cup freshly grated Parmigiano Reggiano
• 1/4 cup basil leaves, chopped
• Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions or until al dente. Drain well, reserving 1/2 cup of the pasta water.
  2. Meanwhile, heat a medium skillet over medium-high heat. Add the olive oil and spicy sausage and cook for about 5 minutes, breaking up the sausage with a wooden spoon to form bite-sized pieces. Add the shallots and cook for another minute. Stir in the corn and salt and cook an additional 2 minutes, stirring often, until the corn is warmed through. Place the corn mixture in a large bowl.
  3. To the bowl, add the mascarpone, chili paste, hot pasta and pasta water. Add the Parmesan directly to the top of the untossed, hot pasta. Using a large serving spoon, mix together the corn mixture and Parmesan-coated pasta. Add the basil and toss again. Serve with additional Parmesan if desired.