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Campanelle Pasta with Sweet Corn, Tomatoes and Basil

4 Servings

30 minutes

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This recipe was inspired by a pasta dish served at Al Forno restaurant in Providence, Rhode Island. There, ears of corn are blanched, then the kernels are sliced off and mixed with chopped tomatoes, minced habanero chilies and fresh herbs, then tossed with olive oil and hot pappardelle. We instead grate the corn off the cobs, which yields a coarse puree of kernels and starchy corn “milk.” We then simmer the cobs in water to make a corn-infused broth to use as the base of the sauce as well for cooking the pasta. The ingredients in this summery pasta dish are few, so fresh corn and ripe tomatoes is key. Yellow corn gave the dish a golden hue, but white corn worked, too. Whichever you use, make sure to remove as much as the silk as possible before grating. Short, sauce-catching pasta shapes are best here—if you can’t find campanelle (a frilly, trumpet-like shape), look for penne rigate, fusilli or farfalle.




Don't fear the habanero in this dish. It does add a little heat (seeding the chili removes much of its burn), but it's here mostly because its fruity notes are a nice complement to the corn, tomatoes and basil.

30 minutes


  • 1

    pint grape or cherry tomatoes, halved

  • Kosher salt and ground black pepper


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Heather B.
July 26, 2023
I was skeptical…
As I was making this sauce — I just couldn’t see it coming together on the sauce — but with patience it did. I did add some fresh picked garden baby carrots and zucchini (salted and squeezed to get liquid out). I served it over my sourdough discard semolina pasta. It turned out amazing.
Alexandra V.
July 26, 2023
An absolute delight!
This was such a perfect summer recipe. Super delicious.. my husband and I really enjoyed the sweet corn notes in this. Good as leftovers too!
Jordan L.
July 26, 2023
so simple but has tons of flavor and very easy to prepare.
William R.
July 25, 2023
Tasty alternative with fresh summer corn
Really wonderful flavors and it takes advantage of our wonderful summer corn. Watch the spice and adjust to your liking. This is now a family favorite.
Rachel B.
July 22, 2023
Sweet Corn Pasta
This pasta is light and flavorful but very filling. Especially if you use whole wheat pasta.
Lorraine P.

This is a WINNER and a MUST to TRY!

I tried this recipe yesterday, (exactly as written), all I can say is WOW! My adult daughter who is mindful of eating too much carbs, requested seconds. Both teenage granddaughter and grandson, my husband and I also had seconds. We all cleaned our plates.

Thank you Milk Street!

Samantha S.

This is the perfect summer pasta dish. Great way to incorporate corn into a pasta in an inventive way! Much better than pasta salad with corn on the side. Delicious too!

Elizabeth S.

We loved this dish. Summer on a plate. So glad we didn’t fear the habenero!

Eileen M.

This was absolutely amazing!! I followed this recipe exactly. My adult children constantly ask when I will make this again. The combination of the corn, tomatoes, basil, and al dente pasta was sublime. Make sure you use fresh corn from your local farm stand. I was afraid about using the habanero, but am so glad I did. It added the perfect amount of heat! This dish is a total winner and will be in my regular summer rotation!!

Linda B.

This was amazing! Fixed it for my vegetarian step daughter, used gluten free pasta, and jalapeño since my small town store doesn’t carry habanero. You have introduced me to a new level with corn. Thank you!

Amber S.

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Karen A.

This is spectacular! Made this for the first time last summer and just made it again last evening. Perfect combination of everything that is abundant during summer. Light yet rich and there is no cream! Great vegan dish or for vegetarian day. Substituted a serrano for the habanero because that is what I had in the garden. Family loved it -- not very often they go back for third helpings! Thank you Milk Street!

Michelle C.

Tried this recipe for the first time a couple weeks ago. I had fresh corn from my friend's garden. I was missing some ingredients - the habanero, shallots, and grape tomatoes. I substituted a different hot pepper, red onion, and canned chopped tomatoes. It was delicious! My friend gave me more corn so I made this tonight exactly as written. Absolutely amazing!!! Fresh corn and tomatoes are key. And I'm a chicken when it comes to heat and the one habanero was perfect. Whenever corn is in season, I will be making this dish!

Jennifer L.

Made this tonight and my husband and I both loved it. It's the perfect end of summer pasta dish, an answer to what to do with all the corn and tomatoes you bought at the farmer's market. I'm sharing the recipe with family & friends -- can't wait to make it again.

P K.

Delicious. But the sweetness just isn’t our cup of tea.

Doran R.

This recipe is sensational! One of the most flavorful pastas ever and so unique! Everyone gobbled it up -- no leftovers. It's a bit of work, but worth it.

Doran R.

P.S. Can't wait to make this for my 40 year old son who was just diagnosed with a milk allergy. Perfect pasta for him -- no cream or butter, but you would never know it!

Sue L.

This was so flavorful! Followed the recipe but added 2 habaneros because I like spice. Will make this again.

Brenda C.

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Alicia G.

Out of this world. I tweaked by cooking some bacon and then cooking the corn in the bacon grease w/a little butter. A bit of Parmesan and the bacon on top. Wow. Husband ate three servings.

Teri K.

Great recipe, I've made it twice and my husband loves it (I put cheese on his)! Left out the hot pepper and used cayenne instead. I'm on WW and getting rid of cream and cheese, brilliant!

Gregory P.

Made this from memory after watching the video (x3) in in-game ads. Convinced me to sign up for 12-week. Have been making the NYTCooking version since last summer. This is better and easier. Cherry tomatoes a great touch.

Joni N.

This dish deserves to be on the mag cover! It is spectacular. The flavors and colors scream summer and I have made this several times for meatless Mondays! I have grated sooo many ears of peak season corn, cooked the cobs off to make the corn stock just so I could freeze both and make this in the fall/winter. Additions I have tried is adding bacon lardons, cayenne instead of habanero and grated parm. It just gets better! Bravo MS!


This is fantastic. We added a little crumbled Benton’s bacon on top.

Christine D.

Fantastic! I bought corn on a whim today and knew I needed to use it today or it just doesn't end up getting used. My daughter said it's the best thign I have ever made (and she's 22 so that's saying a lot!)

Rachel K.

Made this with cascatelle pasta (Dan Pashman’s shape invention) & it held up beautifully, carrying much of the sauce in every bite, The habanero gave a perfect amount of heat, a touch of warmth without being too spicy.

maureen s.

This was excellent and would definitely make it again.