Orecchiette with Sausage Corn and Chiles
Ingredients
- Coarse salt and freshly ground pepper
- 1 pound orecchiette
- 8 ounces sweet Italian sausage, casings removed
- 2 tablespoons unsalted butter
- 1 to 3 jalapeno or Fresno chiles, very thinly sliced crosswise
- 4 ½ cups fresh yellow corn kernels (from about 6 ears)
- Sour cream, for serving
- Fresh cilantro leaves, for serving
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