Rigatoni with Creamy Corn

Step 1

Bring a large pot of salted water to a boil. Find a large heatproof bowl that will fit over the pasta pot like a double boiler. Slice the kernels off the cobs and put the kernels in the bowl. With the dull side of the knife (or with a butter knife), scrape each cob over the bowl to remove all the bits of kernel and creamy milk.

Step 2

Add the heavy cream, butter, red pepper flakes and 1/2 teaspoon salt to the bowl.

Step 3

Add the pasta to the boiling water and set the bowl with the corn mixture over the pasta pot.

Step 4

Let the corn mixture warm, stirring occasionally, until the butter is melted and the pasta underneath is al dente, 10 to 12 minutes. Remove the bowl of corn. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Step 5

Add the hot pasta to the corn mixture. Sprinkle with the parmesan, chives and parsley and toss well, adding the reserved cooking water a little at a time if the pasta seems dry. Season with the remaining 1/2 teaspoon salt.