Penne with Corn and Spicy Sausage

• 1 pound penne rigate
• 2 tablespoons extra-virgin olive oil
• 12 ounces spicy Italian sausage (about 4 links), casings removed
• 2 shallots, diced
• 2 cup frozen corn, thawed
• 1/2 teaspoon kosher salt, plus for the pasta water
• 8 ounces mascarpone, room temperature
• 1 tablespoon Calabrian chile paste
• 1 cup freshly grated Parmigiano Reggiano, plus for serving
• 1/4 cup fresh basil leaves, chopped

1. Bring a large pot of salted water to a boil over medium-high heat.
2. Add the penne and cook according to package directions or until al dente.
3. Drain well, reserving 1/2 cup of the pasta water.
4. Meanwhile, heat a medium skillet over medium-high heat.
5. Add the olive oil and sausage; cook for about 5 minutes, breaking up the sausage into bite-size pieces with a wooden spoon.
6. Add the shallots and cook for another minute.
7. Stir in the corn and salt, and cook, stirring often, until the corn is warmed through, another 2 minutes.
8. Transfer the mixture to a large bowl.
9. To the bowl, add the mascarpone, chile paste and the hot pasta and reserved pasta water.
10. Add the Parmesan directly over the untossed hot pasta.
11. Using a large serving spoon, toss everything together well.
12. Add the basil and toss again.
13. Serve with additional Parmesan if desired.

penne rigate, extravirgin olive oil, italian sausage, shallots, frozen corn, kosher salt, mascarpone, calabrian chile paste, fresh basil

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-corn-and-spicy-sausage.html (may not work)