Brown Butter & Corn Mezzi Rigatoni – 17-Minute Recipe
A bright, buttery pasta that pairs sweet corn with a rich brown butter sauce, finished with creamy Parmigiano Reggiano for a comforting summer dinner.
Recipe by Yarin Danieli· Structured by ReelsMeals
From: Instagram(view original)
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About this saved recipe
Ingredients
- 14 oz rigatoni
- 1 cup corn
- 4 tbsp butter
- 1/2 cup Parmigiano Reggiano
- 1/2 cup pasta water
- to taste salt
- to taste black pepper
Instructions
- 1Bring a large pot of salted water to a boil; add the rigatoni and cook until al dente, about 9-11 minutes.
- 2Reserve 1/2 cup of the hot pasta cooking water, then drain the rigatoni.
- 3While the pasta cooks, melt the butter in a large skillet over medium heat.
- 4Continue cooking the butter, swirling the pan, until it turns a deep golden brown and releases a nutty aroma, about 3‑4 minutes.
- 5Add the fresh corn kernels to the browned butter and sauté for 1‑2 minutes, just until warmed through.
- 6Pour the reserved pasta water into the skillet, stirring to deglaze and create a light sauce.
- 7Stir in the grated Parmigiano Reggiano, whisking until the cheese melts and the sauce becomes creamy.
- 8Season the sauce with salt and freshly ground black pepper to taste.
- 9Add the drained rigatoni to the skillet, tossing to coat the pasta evenly with the brown butter, corn, and cheese sauce.
- 10Cook together for another minute to allow the flavors to meld, adjusting consistency with a splash more pasta water if needed.
- 11Remove from heat, plate the pasta, and garnish with extra grated Parmigiano Reggiano if desired.
- 12Serve immediately while hot.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
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.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Brown Butter & Corn Mezzi Rigatoni?
- About 17 minutes in total: 5 minutes of prep and 12 minutes of cooking.
- How many servings does this Brown Butter & Corn Mezzi Rigatoni recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Brown Butter & Corn Mezzi Rigatoni recipe come from?
- It was shared by Yarin Danieli on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.