Sausage & Broccoli Burrata Pasta

• 분량: 4 servings
• 활동 시간: 20 minutes
• 총 시간: 1 hour

재료

Kosher salt

1 lb. mezze rigatoni

3 tbsp. extra-virgin olive oil, divided, plus more for drizzling

1 lb. sweet Italian sausage

1 lb. broccoli florets, cut into bite-size pieces

1 medium shallot, finely chopped

8 cloves garlic, finely chopped

1 c. heavy cream

1 tbsp. chopped fresh tarragon (optional)

1 tbsp. finely grated lemon zest

1 tbsp. finely sliced fresh basil

3 oz. Pecorino Romano, finely grated (about 1 1/2 c.)

8 oz. burrata, torn into thirds

Freshly ground black pepper

방향

In a large pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, 6 to 8 minutes (it won’t be fully cooked through). Reserve about 2 cups pasta water.

Meanwhile, in a large skillet over medium heat, heat 1 tablespoon oil. Cook sausage, breaking into large chunks, until golden brown and crispy, 8 to 10 minutes. Using a slotted spoon, transfer to a plate.

In same skillet over medium heat, heat 1 tablespoon oil. Add broccoli; season with 1 teaspoon salt. Cook, mostly undisturbed and reducing heat to medium-low if pan gets too hot, until one side is caramelized and florets are tender with a little crunch, 6 to 8 minutes. Transfer to plate with sausage.

In same skillet over medium-low heat, heat 1 tablespoon oil. Add shallot and garlic and cook, stirring frequently, until shallot is translucent and garlic is fragrant, about 5 minutes. Add cream, tarragon (if using), lemon zest, basil, pasta, and 1 cup pasta water; season with 1 teaspoon salt. Increase heat to medium, bring to a simmer, and cook, tossing and adding more pasta water if needed, until pasta is al dente, 5 to 6 minutes more.

Remove from heat and stir in Pecorino Romano, sausage, and broccoli. Top with burrata. Drizzle with oil; season with pepper.

영양 정보

• 칼로리: 1301
• 지방 전체: 69 g
• 포화 지방: 36 g
• 트랜스 지방: 1 g
• 콜레스테롤: 198 mg
• 나트륨: 1687 mg
• 탄수화물 전체: 96 g
• 식이섬유: 7 g
• 총 당류: 8 g
• 단백질: 68 g