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Brown Butter& Corn Mezzi Rigatoni

Recipe by Yarin Danieli on InstagramAdded 7 August 2026.

5 minutes to prep, 12 to cook. A bright, buttery pasta that pairs sweet corn with a rich brown butter sauce, finished with creamy Parmigiano Reggiano for a comforting summer dinner.

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Method

  1. Bring a large pot of salted water to a boil; add the rigatoni and cook until al dente, about 9-11 minutes.

    Kitchen notes · Added by ReelsMeals: Pasta is al dente. Reserve the cooking water before draining.

  2. Reserve 1/2 cup of the hot pasta cooking water, then drain the rigatoni.

  3. While the pasta cooks, melt the butter in a large skillet over medium heat.

  4. Continue cooking the butter, swirling the pan, until it turns a deep golden brown and releases a nutty aroma, about 3‑4 minutes.

    Kitchen notes · Added by ReelsMeals: Butter is deep golden brown and smells nutty. Swirl the pan to brown it evenly.

  5. Add the fresh corn kernels to the browned butter and sauté for 1‑2 minutes, just until warmed through.

  6. Pour the reserved pasta water into the skillet, stirring to deglaze and create a light sauce.

    Kitchen notes · Added by ReelsMeals: Pan is deglazed and a light sauce forms. Stir to lift the browned butter from the pan.

  7. Stir in the grated Parmigiano Reggiano, whisking until the cheese melts and the sauce becomes creamy.

    Kitchen notes · Added by ReelsMeals: Cheese melts into a creamy sauce. Whisk until the sauce is smooth.

  8. Season the sauce with salt and freshly ground black pepper to taste.

  9. Add the drained rigatoni to the skillet, tossing to coat the pasta evenly with the brown butter, corn, and cheese sauce.

    Kitchen notes · Added by ReelsMeals: Rigatoni is evenly coated. Toss gently so the pasta stays intact.

  10. Cook together for another minute to allow the flavors to meld, adjusting consistency with a splash more pasta water if needed.

  11. Remove from heat, plate the pasta, and garnish with extra grated Parmigiano Reggiano if desired.

  12. Serve immediately while hot.

Tips while you cook

Reserve pasta water
Set aside 1/2 cup of the hot pasta cooking water before draining the rigatoni.
Watch the butter color
Continue cooking the butter until it turns a deep golden brown, about 3‑4 minutes, for a nutty aroma.
Finish by melding flavors
After adding the rigatoni, cook together for another minute to let the sauce coat the pasta evenly.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Yarin Danieli made this.

The recipe comes from Yarin Danieli’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Yarin Danieli and want this changed? Email [email protected].

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