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Recipe Detail Page
Pasta with Roasted Corn Cream Sauce & Fennel
Summer 2026
Sweet, peak-season corn pairs beautifully with licorice-scented fennel in a divine cream sauce for casarecce pasta—the pasta’s rolled edges catch the sauce exceptionally well. It’s hearty enough for a main course, but if you want to boost the protein, sautéed shrimp would be a most excellent addition.
Serves 4
1 large fennel bulb, trimmed, fronds reserved for garnish
3 tbsp (45 mL) olive oil, divided
1 tbsp (15 mL) Pernod (optional)
Salt and freshly ground pepper to taste
3 corn cobs, shucked
1 1/2 cups (375 mL) heavy cream
3 tbsp (45 mL) salted butter, cubed
1 pkg (500 g) dried casarecce pasta
1/2 cup (125 mL) finely grated Parmesan cheese, plus more for serving
Basil leaves to garnish
1. Position racks in top and bottom thirds of oven. Preheat to 425°F (218°C).
2. Quarter fennel bulb through core. Carefully cut out most of core from each quarter, leaving just enough to hold layers. Using a mandoline, thinly slice fennel quarters 1/8 inch (3 mm) thick. Transfer to a large, rimmed baking sheet. Drizzle with 2 tbsp (30 mL) olive oil and Pernod, if using. Season with salt and pepper. Toss to coat and spread out evenly. Set aside.
3. Set corn on a separate baking sheet. Brush cobs with remaining 1 tbsp (15 mL) oil. Roast corn and fennel in top and bottom thirds of oven, turning corn, stirring fennel and switching sheets halfway through, until corn is cooked and lightly roasted and fennel is tender and golden brown, 15 to 17 minutes. Remove from oven and place on wire racks until cool enough to handle, about 10 minutes.
4. Carefully cut kernels from cobs. Place 1/2 cup (125 mL) kernels in a food processor and set remaining kernels aside. Pulse corn until finely chopped. Add cream and pulse a few times just until fully blended—do not overmix.
5. Bring a large pot of salted water to a boil.
6. Place corn-cream mixture in another large pot over medium-high heat. When it comes to a simmer, reduce heat to medium. Cook, stirring often, until bubbles become large and rapid and mixture has lightly thickened, 6 to 8 minutes. Add butter, 1 tbsp (15 mL) at a time, stirring constantly until fully emulsified. Cook for 1 minute more. Season with salt and pepper. Remove from heat if pasta isn’t ready yet.
7. Meanwhile, boil casarecce according to package directions. Using a spider, drain pasta and add to sauce, stirring well to combine. Add extra pasta water 1 tbsp (15 mL) at a time as needed to create a smooth sauce. Slowly sprinkle in Parmesan, stirring to incorporate fully. Stir in reserved corn and fennel. Taste for salt.
8. Transfer pasta to a large platter. Season generously with pepper and garnish with reserved fennel fronds and basil. Serve immediately with more Parmesan.
Serves 4
