Italian Sausage & Burrata Paccheri

10 minutes Prep Time
30 minutes Cook Time
6 Servings

This Italian Sausage & Burrata Paccheri features a rich tomato sauce made with savory Italian sausage, Tuttorosso Crushed Tomatoes with Roasted Garlic, and Tuttorosso Diced Tomatoes with Basil, Garlic & Oregano. The pasta is finished with a touch of butter for a silky, glossy sauce, then topped with creamy burrata, freshly grated Parmesan, and basil for a comforting Italian-inspired meal. @thefeedfeed @cohostchristy

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 pound mild Italian sausage, casings removed
  • 1 small yellow onion, finely diced
  • 5 cloves garlic, minced
  • ½ teaspoon crushed red pepper flakes, optional
  • 2 cans Tuttorosso Crushed Tomatoes with Roasted Garlic 15 oz
  • 1 can Tuttorosso Diced Tomatoes with Basil, Garlic & Oregano 14.5 oz
  • 1 teaspoon kosher salt, plus more for the pasta water
  • ½ teaspoon freshly ground black pepper, plus more for serving
  • 1 pound paccheri pasta
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • 2 tablespoons unsalted butter
  • 1 (8-ounce) ball of burrata
  • Fresh basil leaves and extra-virgin olive oil, for serving

Instructions

Step one

Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it into bite-sized pieces with a wooden spoon, until browned and cooked through, 6 to 8 minutes.

Step two

Add the onion and cook until softened, 4 to 5 minutes. Stir in the garlic and crushed red pepper flakes, if using, and cook until fragrant, about 30 seconds.

Step three

Add both cans of Tuttorosso Crushed Tomatoes with Roasted Garlic and the can of Tuttorosso Diced Tomatoes with Basil, Garlic & Oregano. Season with the salt and black pepper and stir to combine.

Step four

Bring the sauce to a gentle simmer. Reduce the heat to medium-low and simmer, uncovered, until the sauce has thickened and the flavors have developed, 20 to 25 minutes, stirring occasionally.

Step five

Meanwhile, bring a large pot of generously salted water to a boil. Cook the paccheri according to the package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water.

Step six

Add the drained paccheri directly to the sauce along with the Parmesan. Toss gently until the pasta is completely coated, adding the reserved pasta cooking water, a little at a time, as needed to loosen the sauce.

Step seven

Remove the skillet from the heat and add the butter. Toss until the butter has completely melted into the sauce and the pasta is glossy and well coated. Taste and adjust the seasoning as needed.

Step eight

Transfer the pasta to a large serving bowl or platter. Place the burrata in the center and gently break it open just before serving. Finish with freshly grated Parmesan, fresh basil, freshly ground black pepper, and a drizzle of extra-virgin olive oil.

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