Family Foodie

Bringing back SundaySupper around the family table

 

 

You are here: Home / Family Foodie Favorites / Sausage and Burrata Pasta #SundaySupper

Sausage and Burrata Pasta #SundaySupper

By 24 Comments

Sausage and Burrata Pasta is such a simple dish but you will never be the same after you take a bite of this flavorful pasta sauce mixed with the creamy burrata. 

Sausage and Burrata Pasta #SundaySupper

I am a huge cheese lover and for the longest time, fresh mozzarella was my absolute favorite cheese to add to salads and appetizers. Then one day I cheated on fresh mozzarella when I laid eyes on burrata at a favorite Italian restaurant in our neighborhood. Oh my goodness, it was love at first bite. Biting into a burrata is something that everyone should experience at least once. The contrast of the outer shell with the creaminess of the middle is truly a memorable thing.

 

Sausage and Burrata Pasta I couldn’t wait to share this newly discovered cheese with my family. I started experimenting at home by making Burrata Bresaola and Arugula and Burrata Garlic and Tomato Appetizers. Our family went crazy over these burrata recipes. I started stalking our local grocer and picking up burrata every time it was in stock. The more I purchased, the more my kids wanted to experiment with ways to incorporate burrata into our recipes.

Sausage and Burrata Pasta

Many times on Sunday, we are all about Sunday Supper red sauce and meatballs, we enjoy topping the pasta with ricotta cheese. This lead me to believe that a pasta dish topped with burrata would be amazing. The minute I thought about this combination, recipe ideas started flowing. I wanted to create a recipe with big flavor and a little zip to it.

The very first time I made this recipe for Sausage and Burrata Pasta, my family went crazy. The spicy sausage mixed with a creamy pink sauce topped with burrata and drizzled with olive oil is out of this world. On occasion, I will also add sliced mushrooms but I would recommend trying it straight up for your first time and then adding mushrooms if you desire the following time. The best part is cutting into the burrata and watching the creaminess oozing into the pasta sauce. It is a beautiful thing.

Sausage and Burrata Pasta #SundaySupper
 
Author: 
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 
Print
Ingredients
  • 1 pound pasta, rotini or small shells work great
  • 2 tablespoons olive oil
  • 1 onion, chopped very fine
  • 1 pound bulk pork sausage, sweet or spicy
  • 1 teaspoon, chopped garlic
  • 1 29 ounce can of tomato sauce
  • 1 cup of white wine or chicken broth
  • 1 cup half and half
  • ½ cup parmesan cheese
  • 1 burrata ball
  • additional olive oil to drizzle
  • fresh ground sea salt and pepper
  • additional parmesan cheese to garnish
  • fresh basil to garnish (optional)
Instructions
  1. Cook pasta according to package instructions and drain when ready. I prefer to cook it al dente for this recipe.
  2. In a large skillet over medium heat, add olive oil and add onions.
  3. Saute the onions and when they are soft, approximately 3 minutes, add the bulk sausage.
  4. Cook for approximately 5 minutes and use a wooden spoon to break up the sausage into crumbles.
  5. Add the garlic and saute for an additional 3 minutes.
  6. Stir in the tomato sauce and white wine.
  7. Simmer for approximately 10 minutes.
  8. Lower the heat to low and slowly stir in the half and half.
  9. When well blended, stir in the parmesan cheese and continue to stir until creamy.
  10. Add the drained sauce to the skillet and simmer for an additional 5 minutes on low until the sauce is slightly absorbed by the pasta.
  11. Remove the burrata from the container and absorb any of the excess water with a paper towel.
  12. Plate the pasta on a large bowl and top with the burrata immediately. The heat from the pasta will warm and melt the burrata slightly.
  13. Drizzle olive oil on top of the burrata and season with fresh ground sea salt and pepper.
  14. Garnish with additional parmesan cheese or parmesan shavings and fresh basil

This week, the Sunday Supper family welcomes  Wisconsin Cheese around the family table. I fell in love with Wisconsin Cheese during my two trips to Madison, Wisconsin. I truly couldn’t look at cheese the same again. From curds to fresh cheese — Wisconsin Cheese is absolutely in a category of it’s own. The Sunday Supper tastemakers are having a blast using a variety of cheese, from mild to strong and hard to soft, in a wide array of family-friendly dishes.

If we have your creative juices going, get the details on a Wisconsin Cheese recipe contest being held in conjunction with the annual Food and Wine Conference in Orlando. You have until June 19 to submit your recipe and you could win a pass to the three-day event.

Wisconsin Cheese Family Friendly #SundaySupper

 

Cheese Appetizers:

Cheese Bread:

Main Dishes with Cheese:

Cheese Side Dishes:

Desserts:

10 Ideas for Cheese Dip Dippers by Sunday Supper Movement
Read more at http://magnoliadays.com/2015/parmesan-pull-apart-bread/#FA2VwrgCKcTwdfh5.99the experts at Wisconsin Cheese at their Wisconsin Cheese website, follow them on Twitter, become a fan on Facebook, and see what inspires them on Pinterest. You can also follow our Sunday Supper Cheese Pinterest board for more inspiration on cooking with cheese.

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

This post is sponsored by the Wisconsin Milk Marketing Board in conjunction with a social media campaign through Sunday Supper LLC. All opinions on individual blog posts are those of the bloggers.

More from my site

Reader Interactions

Comments

  14. Your pictures look scrumptious! Question on your recipe steps: #9: “sit” in the parmesan cheese… stir? #10: Add the drained sauce to the skillet… add the drained pasta? Finally, since burrata is a complete unknown to me – how much did you use in the recipe – there isn’t a quantity listed that I could find. Thanks very much!

    Reply

    • Hi Lisa, Thanks so much for reaching out. When you cook the pasta according to package directions, you will have to drain the package. You will then add the pasta that has been drained to the sauce in the skillet. Burrata is usually the same size – about the the size of your fist. I used one Burrata ball. Let me know if you have any additional questions.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: