Rotelle with Caramelized Radicchio and Corn

• 1 cup fresh corn kernels (1 to 2 ears)
• 2 tablespoons extra-virgin olive oil
• 3 large shallots, thinly sliced
• 2 large garlic cloves, thinly sliced
• 1 large head of radicchio, coarsely chopped (4 packed cups)
• Salt and freshly ground pepper
• 3/4 pound rotelle or fusilli
• 1 tablespoon unsalted butter
• 1/3 cup freshly grated Pecorino cheese, plus more for serving

1. Bring a large pot of salted water to a boil.
2. Put the corn in a small sieve and blanch it in the boiling water for 2 minutes.
3. Drain the corn and transfer it to a small bowl.
4. Keep the pot of water at a simmer.
5. Heat the oil in a large skillet.
6. Add the shallots and cook over moderately high heat, stirring, until softened, about 2 minutes.
7. Add the corn and garlic and cook for 2 minutes.Add the radicchio and cook over low heat, stirring, until tender and beginning to brown, about 5 minutes.
8. Season with salt and pepper.
9. Remove from the heat.
10. Bring the water in the pot back to a boil.
11. Add the pasta and cook, stirring, until al dente.
12. Reserve 1/2 cup of the pasta cooking water and drain the rotelle.
13. Return the rotelle to the pot and add the radicchio mixture, the reserved pasta cooking water, the butter and the 1/3 cup of Pecorino.
14. Toss well and season with salt and pepper.
15. Transfer the pasta to shalllow bowls and serve, passing more Pecorino at the table.

fresh corn kernels, extravirgin olive oil, shallots, garlic, head of radicchio, salt, rotelle, unsalted butter, freshly grated pecorino cheese

Taken from www.foodandwine.com/recipes/rotelle-with-caramelized-radicchio-and-corn (may not work)