Calamaretti Pasta in a Corn Cream sauce

Did you know you can buy cheap pasta at Ross or Marshalls or TJ Max?  Neither did I until I wandered off from the shoe section to the home goods section.  That's what happens when you become a wife, I suppose.  I bought big 18-20 ounce packets of all different types of  all organic wheat pastas (this is the only healthy aspect of this recipe). Some were even zucchini, spinach, and beetroot infused and I bought these all for just $2 per packet. The lady at the check-out counter gave me this quizzical look and asked me what I was going to do with the Calamaretti pasta and I told her I was vegetarian and I was going to.... And that was as far as I got.  She waved me off and said, "Oh okay honey," as if she felt sorry for me.  That is what you get for being a vegetarian in the deep south.

I chose to use the XXL calamaretti pasta because I was making a very creamy sauce.  Why is this significant? Calamaretti pasta is a very thick pasta and is commonly used in creamy sauces. I was inspired to use corn basically because I had some corn on the cob in the fridge that needed to be used.  Here is the recipe that I did not get off of the internet.




Ingredients:

• 8 ounces  uncooked calamaretti pasta
• 2 corn on the cobs or 1 1/2 cup frozen corn (thawed)
• 2 cups vegetable broth (I used vegetable buillion cubes since it is not sold in my area)
• 5 tbsp cream cheese
• 1/2 cup shredded parmesan cheese
• 2 tbsp fresh garlic grated
• 1 tbsp olive oil
• 2 tbsp italian seasoning (basil, oregano, thyme)
• 1 tsp Sriracha sauce (If you want more spice add chilli flakes. Adding more sriracha will change the taste and color of the pasta sauce.)

 

Note: you will need a chopper or blender of some sort for this recipe. Like this one:

Directions:

1. Put the pasta to boil first as it will take about 20-25 minutes to cook.
2. Meanwhile, cut the corn off of the cob and drop it into the chopper and grind until it becomes a soft and malleable consistency.
3. Add 1 cup of broth, cream cheese, italian seasoning and sriracha sauce and blend well in the chopper.
4. Pour the remaining broth into a stainless steel pot and bring it to a boil.
5. Add the garlic and turn of the stove.
6. Add the mixture to the hot broth and stir until the broth and corn mixture are one.
7. Turn the heat back on and simmer covered for 15 minutes or until you are happy with the thickness/consistency.
8. Drain the pasta and toss with the cream sauce. (The pasta will have a bite to it)
9. Sprinkle the parmesan cheese on top and serve along with breadsticks (recipe below).

Doesn't that look just sinfully delicious?

Breadsticks recipe:

Ingredients:

• 1 sheet of puff pastry defrosted
• garlic paste
• italian seasoning
• 2 tbsp butter (room temperature)
• Optional: Red chilli flakes or grated parmesan cheese

Directions:

1. Preheat oven to 325 degrees.
2. Unfold the pastry and brush with butter liberally.
3. Spread garlic paste.
4. Sprinkle italian seasoning and/or optional toppings.
5. Take a pizza cutter and cut into 1/2 inch strips.
6. Place on baking sheet and bake for 10-15 minutes.