The Instagrammable Sausage & Broccoli Burrata Pasta Of Your Dreams
If you’ve ever wanted to make dreamy burrata-topped pasta, then you’re in for a treat. Lucky for you, it’s a one-skillet dinner encompassing everything you need from the proteins to the vegetables and carbs. Read on for some tips on how to make it.
The components:
As far as the pasta shape, you can choose between the classic shape or a shorter mezze version. I chose the latter since the smaller shape fits better with the bite-sized pieces of sausage and broccoli. Speaking of the sausage, after it cooks, it leaves behind a spicy oil that’s later used to sear the broccoli. As opposed to sweet Italian sausage, spicy sausage helps break up the decadence of the cream based sauce with a little heat. Burrata is a combination of creamy stracciatella and mozzarella. Splitting open the little pouch to see the creamy ooze pour out is the best part of the experience.
The cook time:
I always find it necessary to time your pasta with your sauce. For this recipe, bring the water to a boil as you’re searing the sausage and broccoli. Once you drop in your pasta, you should be just about done with adding garlic and shallots into the pan. Because you’re undercooking the pasta to finish in the sauce, you’ll want to add the cream, pasta, and pasta water around the same time. Also, help yourself eliminate dishes and steps. There’s no reason to use a colander to strain your pasta; it should go directly into the sauce skillet with a slotted spoon or spider.
The sauce:
You’ll notice I use more pasta water than heavy cream because this isn’t supposed to be thick and creamy like fettucine Alfredo. I wanted the starchy pasta water to contribute to a lighter creamy glossy sauce. If the pasta isn’t saucy enough for you, you can add more of the starchy water.
Storage:
Store pasta in an airtight container in the refrigerator for up to 3 days. Reheat slowly over medium heat adding a little more cream necessary to avoid sticking.
Made this recipe? Let us know in the comments!
Yields: 4 servings
Prep Time: 20 mins
Total Time: 1 hour
Ingredients
Kosher salt
1 lb.
mezze rigatoni
3 tbsp.
extra-virgin olive oil, divided, plus more for drizzling
1 lb.
sweet Italian sausage
1 lb.
broccoli florets, cut into bite-size pieces
1
medium shallot, finely chopped
8
cloves garlic, finely chopped
1 c.
heavy cream
1 tbsp.
chopped fresh tarragon (optional)
1 tbsp.
finely grated lemon zest
1 tbsp.
finely sliced fresh basil
3 oz.
Pecorino Romano, finely grated (about 1 1/2 c.)
8 oz.
burrata, torn into thirds
Freshly ground black pepper
Directions
In a large pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, 6 to 8 minutes (it won’t be fully cooked through). Reserve about 2 cups pasta water.
Meanwhile, in a large skillet over medium heat, heat 1 tablespoon oil. Cook sausage, breaking into large chunks, until golden brown and crispy, 8 to 10 minutes. Using a slotted spoon, transfer to a plate.
In same skillet over medium heat, heat 1 tablespoon oil. Add broccoli; season with 1 teaspoon salt. Cook, mostly undisturbed and reducing heat to medium-low if pan gets too hot, until one side is caramelized and florets are tender with a little crunch, 6 to 8 minutes. Transfer to plate with sausage.
In same skillet over medium-low heat, heat remaining 1 tablespoon oil. Add shallot and garlic and cook, stirring frequently, until shallot is translucent and garlic is fragrant, about 5 minutes. Add cream, tarragon, lemon zest, basil, pasta, and 1 cup pasta water; season with 1 teaspoon salt. Increase heat to medium, bring to a simmer, and cook, tossing and adding more pasta water if needed, until pasta is al dente, 5 to 6 minutes more.
Remove from heat and stir in Pecorino Romano, sausage, and broccoli. Top with burrata. Drizzle with oil; season with pepper.
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