Pasta with Burrata
This cheesy, creamy pasta with burrata is perfect for a quick weeknight dinner. Made with sausage, dandelion and mushrooms for a hearty and satisfying dinner.
- 250g (8 oz.) ball burrata cheese
- 220g orecchiette pasta, dry
- 2 andouille sausages (about 10 oz. total), casing removed (or hot Italian)
- 1/2 lb. shiitake mushrooms, stems removed and sliced (or cremini mushrooms, sliced)
- 1/2 bunch dandelion, washed and roughly chopped
- 1 1/2 cups prepared tomato sauce
- fresh basil, for garnish
- kosher salt and fresh black pepper
- Remove the burrata ball from the water and place on a plate to sit at room temperature while you prepare everything else.
- In a large pot of boiling salted water, cook the pasta al dente (according to package directions). Drain and set aside. Drizzle with a small splash of extra virgin olive oil to keep it from sticking together.
- Meanwhile, in a large dutch oven over medium heat, add the sausage and cook, stirring often until browned and crispy and cooked through, about eight to nine minutes.
- Remove the sausage once browned with a slotted spoon and set aside. If there is a lot of sausage that is sticking, deglaze with a splash of chicken broth or white wine.
- Add the mushrooms to the dutch oven and cook for about five to six minutes, until cooked through and softened. Then toss in the dandelion and reduce the heat to low. Sauté until just wilted (about one minute) and season with salt and pepper.
- Add the sausage back into the pot along with the cooked pasta and the sauce. Mix together and remove from the heat.
- Slice open the burrata and add in the creamy inside. You can roughly tear the ball and add that in as well. Mix well to combine until the cheese melts.
- If you want the cheese more melted, place in the oven at 350℉ for about five to seven minutes.
- Top with fresh basil and season with salt and pepper. Serve and enjoy!