Recipe for Campanella pasta with corn
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Ingredients:
1 cup corn
1/4 cup Italian seasoning
1/4 cup Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 cloves garlic, minced
1/2 onion, diced
1/2 bell pepper, diced
1/2 cup diced tomatoes
1/4 cup chopped parsley
1/4 cup chopped basil
1/4 cup chopped oregano
1/4 cup chopped rosemary
3 tablespoons tomato paste
1/2 cup white wine
1/2 cup chicken broth
1/4 cup heavy cream
1 pound Campanella pasta
1/4 cup grated Parmesan cheese
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Combine corn, Italian seasoning, Parmesan cheese, salt, pepper, and olive oil in a bowl. Mix well.
3. Spread mixture in a single layer on a baking sheet. Bake for 20 minutes, stirring occasionally.
4.Meanwhile, heat garlic and olive oil in a large saucepan over medium heat. Add onion, bell pepper, tomatoes, parsley, basil, oregano, rosemary, and tomato paste. Cook for 10 minutes, stirring occasionally.
5. Add white wine and chicken broth. Simmer for 10 minutes.
6. Add roasted corn and cream. Simmer for 10 minutes.
7.Cook pasta in a large pot of boiling water according to package instructions. Drain and return to pot.
8. Add corn sauce to pasta. Mix well. Divide into 4 servings. Serve with Parmesan cheese
