Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the maffaldine and cook until al dente according to package instructions (usually 8–12 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.

Cook aromatics and peppers

While the pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large wide skillet or sauté pan over medium-high heat. Add the sliced onion and sauté 3–4 minutes until translucent. Add the sliced red and green bell peppers and continue to sauté 5–6 minutes until softened and beginning to char at the edges. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the sausage

Push the vegetables to the side of the pan and add the remaining 1 tablespoon olive oil if the pan looks dry. Add the crumbled spicy chicken sausage and brown 4–5 minutes, breaking it into bite-sized pieces. Cook until you have some brown bits and the sausage is cooked through.

Add corn and tomatoes

Stir in the sweet corn kernels and cook 1–2 minutes. Pour in the crushed tomatoes, then add red pepper flakes, dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper and the optional 1/2 teaspoon sugar. Reduce heat to medium-low and simmer gently 6–8 minutes to meld flavors and reduce slightly. Taste and adjust seasoning, adding remaining salt as needed.

Finish sauce with pasta

Add the drained maffaldine directly to the skillet with the sauce. Toss gently to combine, adding up to 1/2 cup reserved pasta water a few tablespoons at a time to loosen the sauce and help it cling to the pasta. Let the pasta and sauce cook together 1–2 minutes so the flavors marry.

Cheese & Finish

Add fresh mozzarella and herbs

Remove the pan from heat. Tear the herbed fresh mozzarella into bite-size pieces and scatter it over the hot pasta, allowing it to melt slightly into the sauce. Add the torn fresh basil and toss gently so pieces of mozzarella distribute through the pasta.

Plate and garnish

Divide the maffaldine among warm plates. Drizzle with 1 tablespoon extra-virgin olive oil, sprinkle the grated Parmesan or Pecorino if using, a little lemon zest if desired, and chopped parsley. Finish with a grind of black pepper and an optional pinch of red pepper flakes for extra heat.

Serving

Serve immediately while still hot so the fresh mozzarella is soft and slightly melted. Provide extra grated cheese and red pepper flakes at the table.