Sausage, Corn & Zucchini Rigatoni with Mascarpone Cheese

Most of my favorite recipes come from trying to use what I have in my fridge before it goes bad. It doesn't always turn out perfect, but with this recipe I've found my new favorite summer pasta. It's so simple, and takes 25 minutes or less from start to finish. It keeps and reheats well for several days, so even if you'r not serving 4 dinner portions I'd make the full recipe and treat yourself to an amazing lunch or dinner later in the week. Oh, and it's also toddler friendly!

You'll start by cooking some sausage in a pan with some olive oil and red onion (or any other onion you have), then add some wine, grated zucchini, and corn cut off the cob. Boil your pasta, and then mix it all together in a big bowl with some mascarpone cheese, grated parm, and some reserved pasta cooking water to help make a really glossy, delicious sauce. I added in some chopped chives and basil because I had some I wanted to use before it went bad, but you could also add in some chopped parsley or thyme - whatever you have.

The key here is to reserve 1 Cup of the pasta cooking liquid when the pasta is almost done cooking - it's the most important ingredient for the sauce!

Serves 4 for dinner, 6 if it's a side dish. Reheats extremely well. Sub your favorite GF pasta to make this dish Gluten Free.