Ingredients

• Impossible™ Sausage (Spicy, 14 Oz)
• 1/2 Loaf Finely Diced French Bread Or Coarse Bread Crumbs
• 3 Tablespoons Extra Virgin Olive Oil, Divided
• 1 Pinch Kosher Salt, Plus Additional To Taste
• 1 Pinch Ground Black Pepper
• 1 Cup Chopped Parsley, Plus Additional Leaves For Garnish
• 12 Ounces Pasta Such As Gemelli, Cassarecia, Orecchiette, Or Penne (Fresh Or Great Quality, Dried)
• 1/2 Red Onion, Finely Diced
• 1 Clove Garlic, Finely Chopped Or Microplaned
• 2 Ears Corn, Shucked, Kernels Removed From The Cob
• 1 Basket Cherry Tomatoes, Cut In Half
• Chili Flakes, To Taste

Instructions

• BAKE THE BREAD CRUMBS
  Preheat oven to 375°F. Toss the diced French bread in a bowl with two tablespoons extra virgin olive oil. Add a pinch of salt and pepper. Spread evenly on a baking sheet. Cook until golden brown and crispy, about 10-12 minutes. Remove and add half the parsley while still hot; set aside.
• BOIL THE PASTA
  Place a large pot of water seasoned with salt on the stove and bring to a boil. Add the pasta to the water and cook according to package directions or until al dente. Drain, reserving a half cup of the pasta water.
• COOK THE IMPOSSIBLE SAUSAGE
  While the pasta is cooking, add the remaining one tablespoon olive oil to a 10-12 inch sauté pan over medium high heat. Drop heaping tablespoons of the sausage into the pan (about 20 spoonfuls). Cook until brown on both sides, about 2-3 minutes. Remove sausage from the pan, and set aside.
• COOK THE VEGETABLES
  Add the onions and garlic to the same sauté pan, reduce heat to medium-low, and cook for about 2-3 minutes until soft and translucent. Add the corn and cook for another 2 minutes, then add the cherry tomatoes and cook for an additional 2 minutes. Finish by adding the sausage and the reserved pasta water to the pan and bring to a boil. Add the cooked pasta to the pan, and combine thoroughly with the sauce. Turn off the heat.
• SERVE AND ENJOY
  Finish with remaining parsley and chili flakes if desired. Place into a large bowl or individual bowls and garnish with the seasoned breadcrumbs and parsley leaves.

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