This quick and easy sausage pasta with burrata combines the robust flavors of sweet Italian sausage with the convenience of canned diced tomatoes for a quick and satisfying meal. It’s a simple yet indulgent pasta that’s perfect for busy weeknights, offering a comforting and delicious meal with minimal effort.
The sausage is browned to perfection, releasing its savory juices, which meld with the tomatoes to create a rich, flavorful sauce. Pasta is then tossed in this hearty mixture, absorbing the delicious flavors. To elevate the dish, creamy burrata cheese is added just before serving, providing a luxurious, velvety texture that complements the savory sausage and tangy tomatoes.
I must admit that pasta is my go-to for quick and easy weeknight meals. Lemon caper pasta with grape tomatoes, vegan eggplant mushroom bolognese, and creamy one-pot vegetarian pasta are a few of my favorites.
In This Post
Why Use Burrata In Your Pasta?
- It adds a rich and a buttery essence.
- It’s a simple addition that makes a tremendous difference in the flavor and taste of any pasta recipe.
- It’s easy to find, it’s available in most grocery stores or fine cheese shops.
Ingredients
- shallots
- fresh garlic
- Italian seasoning
- smoked paprika
- red pepper flakes
- sweet Italian sausage
- petite diced tomatoes (canned)
- olive oil
- packaged pasta
- fresh basil
- parmesan cheese
- burrata
- fresh basil leaves
- salt and pepper
- pasta water
See recipe card for quantities.
Instructions
Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve about ½ cup of the pasta water before draining the pasta. After draining the pasta, toss with a bit of olive oil to prevent the pasta from sticking together. Cover and set aside.
Prepare the sausage
As soon as you place the pot of salted water on the burner for the pasta, heat the olive oil in a large skillet over medium heat. Remove the casing from the sausage and crumble the sausage into the skillet. Cook, breaking it up with a wooden spoon or a spatula. Cook until browned and cooked through, about 5-6 minutes. Transfer sausage to a plate or bowl, cover and set aside.
Sauté shallots, garlic and seasonings
Add the chopped shallots to the skillet adding more olive oil to the pan if the pan is too dry. Sauté until shallots are translucent, about 2-3 minutes. Add the garlic, the herbs, and the spices and cook for another 3 minutes, until fragrant.
Add tomatoes
Add the canned diced tomatoes to the skillet and stir to combine. Season with salt and pepper and let the mixture simmer for 2-3 minutes.
Add the sausage, pasta, pasta water, and parmesan
Add the sausage, cooked pasta, the Parmesan, and a few tablespoons of the starchy pasta water to the skillet. Toss to combine and coat the pasta. As it simmers the sauce will thicken. If it gets too dry add more of the pasta water a tablespoon at a time. Continue to cook another 2-3 minutes to heat everything through.
The starch from the pasta water when combined with the oil helps to create an emulsion that coats the noodles.
Add the burrata
Remove the skillet from the burner and tear the fresh burrata cheese into pieces over the pasta. The heat from the pasta will melt the burrata.
How To Serve
Garnish with fresh torn basil leaves sprinkled over the pasta. This pasta is best served immediately after it’s made, while the burrata is still creamy and slightly melted from the heat of the pasta.
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Recipe Top Tips
Fresh Burrata: Use fresh burrata for the best results.
Don’t Overcook the Pasta: Pasta should be cooked to al dente pasta, because al dente holds up well when mixed with the sauce and burrata. Al dente pasta is pasta cooked to an ideal consistency, which is firm and tender. Not too hard or chalky and not too soft and mushy.
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Substitutions and Variations
Protein: Pork Italian sausage can be replaced with chicken or turkey sausage. You can also make this recipe using diced chicken.
Pasta: Switch the spaghetti noodle for another pasta shape. You can also use a gluten-free pasta.
How To Store Leftovers
Store ant leftover pasta in an airtight container in the refrigerator and eat within 2-3 days. Heat before serving.
FAQ
Absotulety, you can just omit the Italian sausage.
You can certainly use any other pasta of your liking. Penne or rigatoni are good choices. You can also use gluten-free pasta.
Sausage Pasta with Burrata (Quick and Easy Recipe)
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Ingredients
- 9 oz. package of refrigerated pasta Buitoni
- 12 ounces sweet Italian sausage 2-3 links of sweet Italian sausage
- 2 tablespoons olive oil
- 1 shallot chopped (about 3 tablespoons once chopped)
- 3 cloves garlic minced
- 2 teaspoon Italian herb seasoning
- 1 teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- 1 15 oz. can petite diced tomatoes
- 1 8 oz. container of burrata cheese
- ½ cup shredded Parmesan cheese
- 8-10 fresh basil leaves
Instructions
- Cook the Pasta - Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve about ½ cup of the pasta water before draining the pasta. After draining the pasta, toss with a bit of olive oil to prevent the pasta from sticking together. Cover and set aside.
- Prepare the Sausage - As soon as you place the pot of salted water on the burner for the pasta, heat the olive oil in a large skillet over medium heat. Remove the casing from the sausage and crumble the sausage into the skillet. Cook, breaking it up with a wooden spoon or a spatula. Cook until browned and cooked through, about 5-6 minutes. Transfer sausage to a plate or bowl, cover and set aside.
- Sauté shallots, garlic and seasonings - Add the chopped shallots to the skillet adding more olive oil to the pan if the pan is too dry. Sauté until shallots are translucent, about 2-3 minutes. Add the garlic, the herbs, and the spices and cook for another 3 minutes, until fragrant.
- Add tomatoes - Add the canned diced tomatoes to the skillet and stir to combine. Season with salt and pepper and let the mixture simmer for 2-3 minutes.
- Add the sausage, pasta, and pasta water - Add the sausage, cooked pasta, the Parmesan, and a few tablespoons of the starchy pasta water to the skillet. Toss to combine and coat the pasta. As it simmers the sauce will thicken. If it gets too dry add more of the pasta water a tablespoon at a time. Continue to cook another 2-3 minutes to heat everything through. The starch from the pasta water when combined with the oil helps to create an emulsion that coats the noodles.
- Add the Burrata - Remove the skillet from the burner and tear the fresh burrata cheese into pieces over the pasta. The heat from the pasta will melt the burrata.
- Serve - Transfer to bowls or plates garnish with torn basil leaves and enjoy!
Barbara says
How much pasta? I don't see that in the ingredients list.
Celeste says
Hi Barbara, I used a 9 0z. package of refrigerated pasta. Buitoni is a good brand to use. Thanks for your comment, I'll fix it in the recipe.