This recipe is also incredibly flexible. You can use any type of sausage—pork, turkey, Italian, or even spicy for extra heat. Fresh, frozen, or canned corn all work well. You can add onions, garlic, herbs, or shredded cheese to elevate it even more. The dish reheats beautifully, making it great for leftovers or meal prep. Serve it as a main course or pair it with a simple salad or garlic bread for a complete meal. This pasta is proof that simple ingredients come together beautifully when cooked with the right blend of seasoning, texture, and love.
Ingredients
1 lb ground sausage
12 oz medium pasta shells
1 cup corn (fresh, frozen, or canned)
1 small onion, diced
3 cloves garlic, minced
1 cup chicken broth
1 cup milk or cream
1 cup shredded Parmesan or cheddar
1 tbsp butter
1 tsp Italian seasoning
1/2 tsp paprika
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Cook pasta shells according to package directions; drain and set aside.
In a large skillet, brown sausage until fully cooked. Add onions and sauté until softened.
Stir in garlic and cook 30 seconds.
Add corn, Italian seasoning, paprika, salt, and pepper.
Pour in chicken broth and milk or cream; simmer 3–5 minutes.
Stir in butter and cheese until melted and creamy.
Add cooked pasta shells and toss to coat.
Garnish with parsley and serve warm.
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