For 2 people

3 ears sweet corn
1 cup of chicken stock
3 Mild Italian sausage links
1 pk. fresh four cheese tortellini
½ red onion chopped
½ red bell pepper chopped
½ shallot chopped
1 garlic clove minced
1 zucchini chopped into inches and then wedge cut
3 small tomatoes chopped in chunks
½ cup fresh basil
Parmigiana
1 dash red pepper flakes
Dash of white wine
S&P

Cut two ears of corn put in a blender.

Add chicken stock and blend in a blender. Strain in a colander and reserve 1 cup of corn cream. Cut a third ear and set aside.

Slice Italian sausage and lightly brown both sides and remove..

Add to pot, onions, shallots, red bell pepper, garlic, the third ear corn with the corn sliced off and sauté. Add white wine and deglaze the pan. Add zucchini and tomatoes and add basil and sauté. Return the sausage and add the corn cream and bring to slight boil and let the corn cream thicken like cornstarch. Add Pepper flakes. Simmer for 30 minutes on low.

Boil the tortellini as directed for approximately 5 minutes and drain.

Add tortellini to the bowl and ladle the corn dish and sprinkle with Parmigiana cheese.