- 1 lb rigatoni pasta (or pasta shape of choice)
- 1 tablespoon olive oil
- 8 oz chorizo sausage, casings removed
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 teaspoon red pepper flakes
- ½ cup dry white wine
- 1½ cups fresh sweet corn kernels (1–2 ears of corn)
- 1 cup cherry tomatoes, halved
- 2 cups baby arugula
- ¼ cup fresh basil, chopped, plus more for serving
- ½ cup grated parmesan cheese, plus more for serving
- Salt and pepper, to taste
- Heat a large pot of water to a boil. Season liberally with salt and cook the pasta until el dente, about 6 minutes. Reserve 1 cup of the pasta water before draining the pasta.
- Meanwhile, in a large skillet, heat the olive oil. Add the chorizo and crumble with a spatula or spoon. Cook, tossing frequently, until rendered and crispy, about 3 minutes.
- Add the shallot, garlic, and red pepper flakes to the pan and stir to combine. Season with salt and pepper. Cook for 1-2 minutes, or until the shallot starts to soften.
- Deglaze the pan with the white wine and cook for a minute or two or until the wine is mostly reduced.
- Add in the tomatoes, arugula, and corn, along with the cooked pasta and toss to combine. You want the tomatoes just warmed through and the arugula to wilt. Add a few splashes of the pasta cooking water, as needed, to create a sauce.
- Season again with salt and pepper, to taste. Add in the basil and cheese and toss to combine. Keep tossing until the pasta is well and evenly coated in all the ingredients.
- Divide the pasta between serving plates and garnish with more cheese and basil, as desired. Serve immediately.