I struggled on my bike ride last Saturday. My muscles felt tight and tired as we set out, but I chalked it up to the weeklong break from cycling and my need to warm up. But instead of feeling looser and more energized as we rode, I felt progressively weaker. After a mile of constant hill-climbing, I pulled to the side of the road, unable to keep my legs from shaking. After some Gatorade and stretching, we tried to continue on, but I just kept feeling worse.
I finally told Dan that I needed to turn around, even though we had hardly gone five miles. I guess it was either “one of those days” or my body still adjusting to the recent thyroid medicine changes.
We did manage to turn the day around, though. On the way back, we decided to stop in at the Brooktondale Farmers’ Market. I intended to just pick up a bag of beans or a few peppers, but as we perused, my “to buy” list grew. I sent Dan to ride the last mile to get the car and got to shopping. We came away with an entire bushel (five dozen ears!) of sweet corn for a mere $14. And for an additional $13, we brought home a loaf of bread, a dozen eggs, a watermelon and a large bag of green beans.
We now have over 20 pints of frozen corn for winter, which will be great for tacos, soups and stews, and still had 9 ears leftover to eat fresh. I used three for this pasta, and we liked it so much that I might just make it twice again to use up the rest of the corn!
For this recipe, I used sausage from one of my favorite stands at the Ithaca Farmers' Market: Autumn's Harvest Farm. I wanted something smoky that would go well with corn and tomatoes, so she suggested the smoked sweet Italian sausage. It was perfect for this pasta dish, but any smoked sausage you choose should work.
- 3 1/2 pounds tomatoes, cored and halved
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 1/2 large yellow onion, diced
- 2 tablespoons fresh oregano, minced
- 2 tablespoons fresh rosemary, minced
- 1 pound smoked sweet Italian sausage, thinly sliced
- 3 ears sweet corn, husked
- 1 pound spaghetti
- Arrange the tomatoes, cut-side down, on a greased baking sheet. Turn the broiler to high and broil the tomatoes for 10-15 minutes, or until the skins are beginning to char and blacken. Depending on your oven, you may want to rotate the baking sheet every 5 minutes or so to cook the tomatoes evenly.
- Heat two tablespoons of the olive oil over medium heat in a large skillet. Add the garlic and onion and cook, stirring occasionally, until they begin to brown, about 5-8 minutes.
- Add the tomatoes to the skillet and smash with the back of a wooden spoon. Bring to a simmer and cook, stirring often, for 10-12 minutes.
- Add the oregano and rosemary and use an immersion blender to partially purée the tomato sauce. It should still be a little chunky.
- Now add the sausage to the sauce and simmer for 10-15 minutes, until the sauce is beginning to thicken and the sausage is cooked through.
- While the sauce is cooking, rub the corn with the last tablespoon of olive oil and set it under the broiler for 5 minutes. Flip the corn and broil for another 5-8 minutes, until the kernels are browned and beginning to char.
- When the corn is barely cool enough to handle, use a knife to cut the kernels from the cob and add the kernels to the tomato sauce.
- Meanwhile, cook the pasta according to the package directions. Toss the cooked pasta with the sauce and serve hot.
Make Ahead and Storage
You can prepare the sauce (tomatoes, sausage, corn and all) up to two days in advance. Cover and refrigerate the sauce until you are ready to use it, then reheat while you are cooking the pasta.