Name: Sausage & Broccoli Burrata Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: Kosher salt, to taste; 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 cup 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 cups); 8 oz burrata, torn into thirds; Freshly ground black pepper, to taste

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 cup 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 cups)

8 oz. burrata, torn into thirds

Freshly ground black pepper

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the mezze rigatoni and cook, stirring occasionally, until very al dente, about 6 to 8 minutes. Reserve about 2 cups of the pasta water before draining.

Step 2: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet Italian sausage, breaking it into large chunks, and cook until golden brown and crispy, about 8 to 10 minutes. Use a slotted spoon to transfer the sausage to a plate.

Step 3: In the same skillet, heat another tablespoon of olive oil over medium heat. Add the broccoli florets and season with 1 teaspoon of salt. Cook mostly undisturbed, reducing heat to medium-low if the pan becomes too hot, until one side is caramelized and the broccoli is tender with a bit of crunch, about 6 to 8 minutes. Transfer broccoli to the plate with the sausage.

Step 4: Again, in the same skillet, heat the remaining tablespoon of olive oil over medium-low heat. Add the finely chopped shallot and garlic, stirring frequently, until the shallot is translucent and the garlic fragrant, about 5 minutes. Stir in the heavy cream, tarragon (if using), lemon zest, fresh basil, the drained pasta, and 1 cup of the reserved pasta water. Season with 1 teaspoon salt. Increase heat to medium and bring to a simmer, tossing the pasta and adding more pasta water as needed, until the pasta is al dente, about 5 to 6 minutes more.

Step 5: Remove the skillet from heat. Stir in the grated Pecorino Romano, cooked sausage, and broccoli. Top the pasta with torn burrata pieces. Drizzle with extra olive oil and season with freshly ground black pepper before serving.

Tips & Variations

For a spicier dish, use hot Italian sausage instead of sweet.

Substitute broccoli with asparagus or green beans for a different vegetable twist.

If burrata is unavailable, fresh mozzarella drizzled with a little cream can work as a substitute.

Add a squeeze of fresh lemon juice at the end to brighten the flavors even more.

FAQs

Can I use a different type of pasta for this recipe?

Yes, you can use other short pasta shapes like penne, ziti, or rigatoni. The key is using a pasta that holds the creamy sauce well.

Is it necessary to cook the pasta al dente initially?

Yes, cooking the pasta until very al dente before finishing it in the sauce ensures it doesn’t become mushy during the final simmer and absorbs the flavorful sauce properly.