Description
A rich and flavorful pasta dish combining sweet Italian sausage, caramelized broccoli, and creamy burrata cheese, all tossed in a luscious lemon-herb cream sauce and Pecorino Romano for a comforting yet elegant meal perfect for any occasion.
Ingredients
Scale
For the Pasta
- Kosher salt, to taste
- 1 lb mezze rigatoni
- 3 tbsp extra-virgin olive oil, divided, plus more for drizzling
For the Sausage & Vegetables
- 1 lb sweet Italian sausage
- 1 lb broccoli florets, cut into bite-size pieces
- 1 medium shallot, finely chopped
- 8 cloves garlic, finely chopped
For the Sauce & Garnish
- 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
Instructions
- Cook Pasta: 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. The pasta should not be fully cooked through at this stage. Reserve about 2 cups of the pasta cooking water before draining.
- Cook Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet Italian sausage, breaking it into large chunks with a spatula. Cook until the sausage is golden brown and crispy, about 8 to 10 minutes. Remove with a slotted spoon and transfer to a plate.
- Caramelize Broccoli: In the same skillet, heat another tablespoon of olive oil over medium heat. Add the broccoli florets and season with 1 teaspoon kosher salt. Cook mostly undisturbed, reducing the heat to medium-low if the pan becomes too hot, until one side is caramelized and the florets are tender but retain a little crunch, about 6 to 8 minutes. Transfer broccoli to the plate with the sausage.
- Sauté Shallots and Garlic & Make Sauce: Add the final tablespoon of olive oil to the skillet over medium-low heat. Stir in the chopped shallot and garlic, cooking and stirring frequently until the shallot becomes translucent and the garlic is fragrant, about 5 minutes. Pour in the heavy cream along with the optional tarragon, lemon zest, and fresh basil. Add the partially cooked pasta and 1 cup of the reserved pasta water. Season with 1 teaspoon kosher salt. Turn heat to medium and simmer, tossing the pasta and adding more pasta water as needed, until the pasta is cooked al dente and the sauce is creamy, about 5 to 6 minutes more.
- Combine and Serve: Remove the skillet from the heat. Stir in the grated Pecorino Romano cheese, cooked sausage, and caramelized broccoli until evenly combined. Top the pasta with torn burrata cheese. Drizzle with a bit more olive oil and season with freshly ground black pepper to taste before serving.
Notes
- Reserve pasta water to adjust sauce consistency; adding it slowly helps achieve a creamy texture without thinning too much.
- Optional fresh tarragon adds a subtle anise flavor that complements the sausage; omit if preferred.
- Use good quality burrata for a luscious, creamy topping.
- If you like your broccoli softer, cover the skillet during cooking to trap steam.
- For a spicier version, choose spicy Italian sausage instead of sweet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: sausage pasta, broccoli pasta, burrata pasta, creamy pasta, Italian pasta recipes, dinner, easy pasta dishes
