Description
This One Pot Lemony Pasta with Sausage, Broccoli Rabe, and Burrata is a vibrant Italian-inspired dish that combines tender pasta and spicy Italian sausage with the slightly bitter crunch of broccoli rabe. Accented with bright lemon zest and juice, and finished with creamy burrata cheese, this easy stovetop recipe delivers a comforting yet refreshing meal perfect for a quick weeknight dinner.
Ingredients
Scale
Pasta and Sausage
- 12 ounces short pasta (like orecchiette or penne)
- 1 tablespoon olive oil
- 1 pound Italian sausage (casings removed)
Vegetables and Flavorings
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 bunch broccoli rabe, trimmed and chopped
- Zest and juice of 1 lemon
Cheese and Seasoning
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 8 ounces burrata cheese (2–3 small balls)
- 1/4 cup reserved pasta water
Instructions
- Cook the pasta: In a large pot or deep skillet, bring salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/4 cup of the pasta cooking water before draining. Set the cooked pasta aside.
- Brown the sausage: In the same pot, heat olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook for about 6–8 minutes until browned and fully cooked through.
- Sauté aromatics: Stir in the minced garlic and red pepper flakes (if using) into the browned sausage. Cook for an additional minute until fragrant.
- Cook broccoli rabe: Add the chopped broccoli rabe to the pot and sauté for 3–4 minutes, until it wilts and becomes tender but retains some texture. If you prefer less bitterness, blanch the broccoli rabe for 1–2 minutes in boiling water before adding.
- Combine pasta and seasonings: Return the reserved pasta to the pot. Add lemon zest, lemon juice, and grated Parmesan cheese. Toss everything together, adding reserved pasta water a splash at a time to loosen the sauce and help coat the pasta evenly.
- Season and serve: Season with salt and freshly ground black pepper to taste. Divide the pasta among plates and top each serving with a creamy ball of burrata cheese. Serve immediately while warm.
Notes
- If broccoli rabe is too bitter, blanch it in boiling water for 1–2 minutes before cooking.
- Burrata can be substituted with fresh mozzarella or ricotta cheese if preferred.
- Using gluten-free pasta makes this dish suitable for a gluten-free diet.
- Reserve some pasta water to adjust the consistency of the sauce for better coating.
