Sungold and Corn Pasta Recipe

“I made a really good pasta for some friends on Monday, and I didn't take a picture. I am not a food photo taker generally, and I apologize I used: Radiatori Pasta water Garlic Shallot Three ears of corn Pint of sungold tomatoes Chunks of a random heirloom tomato that was at the end of its life Calabrian chili pepper bomba sauce from TJ's Olive oil White vermouth Butter Parm Basil What I did: Prepped the corn in advance. Cut it off the cob, you know the drill. I also minced my garlic and shallot. I cooked the radiatori like normal. You could really use any shortie pasta here. I would have used mafalde corte or mezzi rigatoni, but I only had partial boxes and needed enough for four. One of the diners really does not believe in mixing pasta shapes. So I used the radiatori. I saved all my pasta water. While that cooked, I sauteed the garlic and shallot in my beloved Made In saucier. I love this pan. When soft, I dumped all those tomatoes in and poked and stirred for a little bit. As they started to soften, I added the corn. Tomatoes started popping right as the pasta was done. I added pasta water by vibe into the pan and let it get pretty in there. I also added a big splash of white vermouth here (did not have white wine open). At a later point, my boyfriend added another glug of vermouth in there. I was stirring all of that, and it was getting pretty. I added a couple tablespoons of butter and some "bomba sauce" to the taste of the group. I let it cook down pretty far. I think this is about when more vermouth went in. When it was cooked down to my desired point (tomatoes basically just sauce), I took the pan off the heat and tossed the pasta, Parmesan (grated), and basil in the sauce. Served with more Parm. Crowd pleaser! I meant to fry pancetta with the garlic and shallot at the beginning but forgot because it was in a fridge drawer. That could be good!”