Description
adapted from Molly Baz
Ingredients
2 ears of fresh corn
1 lb cherry or sungold tomatoes, halved
1/2 onion, finely chopped
3 cloves of garlic, finely chopped
Pinch of red pepper flakes
salt
2 tablespoons olive oil, divided
1 lb sweet italian sausage, if using links remove from the casing
1/4 cup tomato paste
2 tbsp red wine vinegar
1 tbsp honey
For serving
Hamburger buns
Parmesan
Fresh basil
Instructions
- Grate 2 ears corn down to the husk on the large holes of a box grater, directly into a bowl in order to catch all the corn milk. Add the halved cherry tomatoes to the bowl and give it a stir.
- Heat 1 tablespoon of olive oil in a large pot over medium high heat. Add the sausage, breaking it up into chunky pieces until browning, 4-5 minutes. Add the onions season with salt and chili flakes and cook until softened, continuing to break up the sausage in smaller pieces, 3-4 minutes. Stir in the garlic, fold to combine, and cook for 3 minutes.
- Make a well in the center of the pot, add 1/4 cup tomato paste and drizzle with 1 tablespoon olive oil, cook for 3 minutes. Add the red wine vinegar, honey and 2 sprigs of basil. Cook for another few minutes, to marry the flavors.
- Add the grated corn, tomatoes and 1/3 cup water. Stir, cover and adjust the heat to maintain a steady simmer, stirring occasionally and crushing the tomatoes into the mixture. Cook for 15 minutes, until it’s the consistency of a thick ragu. Continue cooking uncovered for 5 more minutes. Season to taste.
- Serve on hamburger buns (toasted in butter for something more decadent) with shaved parmesan and lots of fresh basil.