Gluten-Free Corny Fusilli
Get good quality corn-and-rice (gluten-free) fusilli. Buon Italia or Whole Foods carry several corn-and-rice blend pasta cuts as do Brooklyn Fare and Fairway.
- 2 tablespoons olive oil
- 3 ears corn on the cob, kernels scraped or 2 1/2 cups frozen kernels
- 1 sweet frying, field or bell pepper, red or green
- 1 fresh hot red or green pepper, finely chopped
- 1 small red onion, finely chopped
- 1 large bunch scallions, whites and greens separately chopped
- 4 cloves garlic, chopped or sliced
- 1 fresh bay leaf
- 2 tablespoons fresh thyme
- Salt and pepper
- 1 cup “No Chicken” Imagine brand stock, chicken stock or vegetable stock
- A handful of basil leaves, torn
- 1/2 cup crème fraiche
- 1 pound (500 grams) corn-and-rice fusilli pasta, such as Delallo brand
- Freshly grated Pecorino cheese
- EVOO – Extra Virgin Olive Oil
Bring a large pot of water to a boil for the pasta.
Heat a large skillet over medium-high heat and add oil, 2 turns of the pan. Add corn and brown at edges, 5-7 minutes. Add peppers, onions, scallion whites, garlic, bay, thyme, salt and pepper; stir 5-7 minutes more. Add stock and basil, stir in crème fraiche, reduce heat and simmer over low heat.