Bucatini with sweet corn and scallions from Milk Street: Cookish: Throw It Together (page 104) by Christopher Kimball

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spaghetti pasta for bucatini pasta, jalapeño chiles for Fresno chiles, and corn on the cob for frozen corn.

  • Lisentric on August 23, 2025

    Very good. Even better on day 2, but not sure if that was influenced by warming it gently in the over with a bit of the leftover pasta water mixed with broth.

  • et12 on October 18, 2023

    A very quick recipe to make. I thought the flavours were good and comforting and appreciated that it was a different take on preparing pasta sauce then one is normally used to.

  • Partyof7 on October 05, 2023

    This simple recipe is so much better than the sum of its parts! Delish even with frozen, roasted corn (as called for in the recipe).

  • Cathyschuh on February 04, 2022

    I thought this was a solid recipe. Added cooked cherry tomatoes. It's a good technique with the blending of the corn into a sauce and you can expand from there. Also tried with trader joe mexican cauli rice which has the peppers etc already in it-using the same blender part of it with water, heat it up, add some of the non blended and that worked too.

  • averythingcooks on January 29, 2022

    I really wanted to like this as I love corn but despite some flavourful add-ins (a little bacon and some chicken seasoned with ancho cooked in the bacon fat), it just didn't do it for us - but hard to say why. I even added extra cheese, chopped scallions & hot peppers and we still decreed this a rare "don't bother to repeat" :(

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