Description
This one-pot pasta dish is a delightful combination of savory sausage, bitter broccoli rabe, and creamy burrata, with a zesty lemon kick. The Parmesan and lemon sauce beautifully coat the pasta for a light yet satisfying meal.
Ingredients
Scale
- 1 lb rigatoni or other pasta
- Kosher salt, to taste
- 10 oz broccoli rabe, trimmed and cut into 3-inch pieces
- 1 tbsp olive oil
- 1 lb sweet Italian sausage, crumbled
- 8 oz fennel bulb, sliced (reserve fennel fronds for garnish)
- 3 cloves garlic, minced
- 1 tsp crushed red pepper
- 2 lemons, zested and juiced
- 1/2 cup Parmesan cheese, grated
- 8 oz burrata cheese
- Fresh basil leaves, for garnish
Instructions
-
ook the Pasta and Broccoli Rabe:
Bring a large pot of salted water to a boil.
Cook the pasta until al dente according to package directions.
Add the broccoli rabe to the boiling water 1 minute before the pasta is done.
Reserve 1 cup of pasta water, then drain the pasta and broccoli rabe together. -
Cook the Sausage and Fennel:
Heat 1 tbsp olive oil in the same pot over medium-high heat.
Add the fennel and cook, stirring occasionally, until softened (5-6 minutes).
Stir in the garlic and sausage, cooking until the sausage is browned and crisp, breaking it up as it cooks. -
Combine the Ingredients:
Stir in the crushed red pepper and lemon zest, cooking for about 1 minute.
Add the drained pasta and broccoli rabe mixture back to the pot.
Stir in the lemon juice and Parmesan cheese.
Slowly add the reserved pasta water, starting with 1/2 cup, and stir until a sauce forms and clings to the pasta. Add more pasta water if needed. -
Serve:
Divide the pasta into bowls.
Top each serving with burrata cheese, fresh basil leaves, and reserved fennel fronds.
Serve warm and enjoy the vibrant flavors!
Notes
- Vegan Option: Skip the burrata and use a plant-based cheese alternative or simply enjoy the pasta with the lemon-Parmesan sauce.
- Sausage Variations: Use spicy Italian sausage for an extra kick or chicken sausage for a lighter option.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 600 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg