Description
A vibrant, zesty one‑pot pasta dish featuring savory sausage, bitter-sweet broccoli rabe, fresh lemon, and creamy burrata — easy to make yet restaurant-worthy.
Ingredients
Units
Scale
- 12 oz pasta (penne, rigatoni, or spaghetti)
- 1 lb Italian sausage (sweet or hot), casings removed
- 1 bunch broccoli rabe (about 10 oz / 280 g), trimmed and chopped
- 4 garlic cloves, thinly sliced
- 1 small onion, finely chopped
- 2 Tbsp olive oil
- 1 cup low‑sodium chicken broth
- Zest and juice of 1 large lemon
- 1/4 tsp red pepper flakes (optional for heat)
- Salt and freshly ground black pepper, to taste
- 4 oz burrata cheese, for topping
- 1/4 cup grated Parmesan, for garnish
- Fresh parsley or basil, chopped (optional garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add sausage, breaking it up, and cook until browned, about 5–7 minutes. Remove and set aside.
- In the same pot, add onion and sauté until translucent, about 3 minutes. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
- Add broccoli rabe and sauté 2 minutes until bright green.
- Pour in chicken broth, scraping up browned bits. Add pasta, lemon zest, and half the lemon juice, then return sausage to the pot.
- Cover and simmer gently, stirring occasionally, until pasta is al dente and most liquid is absorbed, about 10–12 minutes. Add more broth or reserved pasta water if needed.
- Season with salt, pepper, and remaining lemon juice. Stir and taste-adjust seasoning.
- Remove from heat, let rest 2 minutes. Serve topped with torn burrata, a sprinkle of Parmesan, and chopped herbs.
- As you break into the burrata, allow its creamy center to blend into the pasta before eating.
Notes
- Choose mild or spicy sausage depending on your heat preference.
- Substitute broccoli rabe with regular broccoli or spinach if unavailable.
- Reserve some pasta water to adjust sauce texture if needed.
- For extra creaminess, stir in 2 Tbsp butter or a splash of cream before serving.
- If burrata isn’t available, fresh mozzarella or a soft creamy cheese works well too.
Nutrition
- Serving Size: 1 plate (≈¼ recipe)
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg