"The Coconut, Cajun, and Corn Pasta is a harmonious blend of diverse culinary worlds, marrying the rich, tropical flavors of coconut with the spicy, bold notes of Cajun cuisine, and the sweet, earthy taste of fresh corn."
Cajun, Coconut, and Corn Pasta
5
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 2
Recipe Card
ingredients
- 8 ounces pasta (fetticcini or linguini)
- 12 ounces thinly sliced andouille sausage
- 3 ears of kernels cut from cob corn
- 3 cloves minced garlic
- 1 minced shallot
- 2 tablespoons extra virgin olive oil
- 1/2 freshly chopped basil
- salt, to tast
- ground black pepper, to taste
- lime, optional for garnish
Method
Step 1
In a large pot of boiling salted water, cook the pasta according to the package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
Step 2
In a large skillet or pan, heat the oil over medium heat. Add the andouille sausage slices and cook until they begin to brown on both sides, about 3-4 minutes. Remove and set aside.
Step 3
Add the fresh corn kernels to the same skillet. Saute for 2-3 minutes. Add the minced garlic and shallot. Cook, stirring occasionally, for another 2-3 minutes.
Step 4
Pour in the coconut milk and stir, scraping up any browned bits from the bottom of the skillet. Allow the mixture to come to a simmer. Return the browned andouille sausage to the skillet. Stir to combine. If the sauce is too thick, add a bit of the reserved pasta water until you reach the desired consistency.
Step 5
Season with salt and black pepper to taste. Let it simmer for 8-10 minutes to meld the flavors.
Step 6
Turn off the heat, and add the cooked pasta to the skillet and toss to coat in the sauce.
Step 7
Garnish with freshly chopped basil.