Description
Comforting one-pot lemony pasta delivers bold Italian flavors right to your plate. Sausage, broccoli rabe, and creamy burrata combine in a simple yet elegant dish that satisfies hunger and delights senses.
Ingredients
Scale
Pasta and Protein:
- 1 pound (454 grams) rigatoni or other pasta
- 1 pound (454 grams) sweet Italian sausage, crumbled
Vegetables and Aromatics:
- 10 ounces (283 grams) broccoli rabe, trimmed and cut into 3-inch pieces
- 8 ounces (227 grams) fennel bulb, sliced
- 3 cloves garlic, minced
Seasonings and Cheese:
- Kosher salt, to taste
- 1 tablespoon olive oil
- 1 teaspoon crushed red pepper
- 2 lemons, zested and juiced
- 1/2 cup Parmesan cheese, grated
- 8 ounces (227 grams) burrata cheese
- Fennel fronds, for garnish
- Fresh basil leaves, for garnish
Instructions
- Fill a spacious cooking vessel with generously salted water, bringing it to a vigorous boil. Submerge pasta and cook until it reaches a perfect al dente texture, following package guidance.
- During the final minute of pasta cooking, introduce broccoli rabe into the bubbling water, allowing it to blanch briefly.
- Extract one cup of starchy cooking liquid, then carefully drain pasta and verdant greens together, preserving their tender consistency.
- Return the identical pot to medium-high heat, drizzling with olive oil. Introduce fennel, allowing it to soften and caramelize while stirring intermittently.
- Incorporate minced garlic and crumbled sausage, encouraging the meat to brown and develop crispy edges. Break apart the sausage as it sizzles.
- Sprinkle crushed red pepper and fragrant lemon zest into the aromatic mixture, letting the spices bloom for approximately one minute.
- Reunite the drained pasta and broccoli rabe with the sausage mixture, gently folding to distribute ingredients evenly.
- Splash with bright lemon juice and shower with freshly grated Parmesan, creating depth of flavor.
- Gradually introduce reserved pasta water, starting with half a cup, stirring until a silky sauce envelops the pasta. Adjust liquid as needed for ideal consistency.
- Transfer to serving plates, crowning each portion with creamy burrata, delicate basil leaves, and reserved fennel fronds.
- Present immediately, celebrating the vibrant, harmonious blend of textures and flavors.
Notes
- Customize sausage type to match dietary preferences, such as using turkey or plant-based alternatives for a lighter version.
- Blanch broccoli rabe briefly in salted water to reduce bitterness and maintain its vibrant green color and crisp texture.
- Control sauce consistency by gradually adding reserved pasta water, ensuring a silky, clingy coating that perfectly adheres to the pasta.
- Experiment with cheese variations like ricotta or goat cheese if burrata is unavailable, maintaining the creamy element of the dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 650
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg