Bring a large pot of water to a boil, make sure to salt the pasta water! Cook your pasta per package directions, I cooked to al dente. Reserve one cup of pasta water before draining!
While the pasta cooks, add a few tablespoons of avocado oil to a dutch oven over medium high heat. Add in the sausage and cook. Break up the sausage as it cooks. I broke mine up into slightly larger chunks than normal when I cook italian sausage, the size is up to you! Transfer the cooked sausage to a paper-towel lined plate with a slotted spoon leaving all of the sausage grease behind in the pan.
To the same dutch oven over medium heat add the diced onion and jalapeño. Sauté for 5-7 minutes until onion turns translucent and is softening. Add in minced garlic and stir. Season with salt and pepper - I used Tony's cajun seasoning because I can't and wont' be stopped.
To the onion mixture add in 2 cans of drained corn. Sauté for another few minutes until the corn gets a little color to it and the flavors are all mixed together. Return the sausage to the dutch oven. Add 3 tablespoons of butter and let melt. Add in the cup of reserved pasta water and stir. Now add in the heavy cream and parmesan cheese, stirring until melted.
Add in the cooked pasta and stir well until the pasta is fully coated in the sauce! Add extra cream or cheese if the sauce need a little more oomph. This isn't an overly saucy pasta, it is meant to be light and delicious.
Top with extra parmesan and salt and pepper to taste. Or if you are my husband douse the entire bowl in Crystal Hot sauce. Enjoy!
