Sausage & Broccoli Burrata Pasta

• 份量: 4 servings
• 活動時間: 20 minutes
• 總時間: 1 hour

食材

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

步驟

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.

營養

• 卡路里: 1301
• 總脂肪: 69 g
• 飽和脂肪: 36 g
• 反式脂肪: 1 g
• 膽固醇: 198 mg
• 鈉: 1687 mg
• 總碳水化合物: 96 g
• 膳食纖維: 7 g
• 總糖: 8 g
• 蛋白質: 68 g