One-Pot Spicy Sausage Pasta with Burrata
This is truly a versatile one-pot meal pantry supper that will feed a crowd in 20 minutes. Bold flavor agents— that I always have in my fridge and pantry— like tomato paste, anchovy paste, pepper flakes, chicken stock and spicy Italian sausage come together with pasta in (literally) one pot for a satisfying crowd-pleaser that’s got a pleasant spicy finish, but is balanced with a touch of brown sugar. The final flourish is creamy burrata which gets stirred in at the last minute. This dish is a great one to change up— swap out the sausage for chicken, add peas or spinach, skip the burrata and finish with a shower of pecorino… this is weekday cooking practicality AND weekend entertaining-worthy. Feel free to dial up the chili flake or omit it all together if you like. Best of all I like to serve it in the cooking vessel for a casual rustic feel.
Serves 8
INGREDIENTS
3 tbsp olive oil
2-3 garlic cloves, minced
6 oz tomato paste
2 tsp red pepper flakes
2 tbsp anchovy paste
2 tsp light brown sugar
1 tsp kosher salt
½ tsp black pepper
1 lb. spicy Italian sausage, casings removed
1 lb. short pasta like gemelli, cavatappi or fusilli
4 cups chicken stock
8 oz burrata
¼ cup parsley, roughly chopped, plus more for garnish
METHOD
In a 12” skillet or Dutch oven over medium high heat, add olive oil, garlic, tomato paste, red pepper flakes, anchovy paste, brown sugar and salt and pepper and stir until combined and fragrant, about 2 minutes. Lower heat to medium and add sausage. Sauté until lightly browned, breaking up with a wooden spoon into bite size pieces and making sure to scrape up any brown bits from the bottom of the pan. Add pasta and stock. Bring to a boil then lower heat to medium and cover. Cook for 12-15 minutes, stirring occasionally until pasta is al dente and most of the stock is absorbed. Remove from heat, stir in parsley and add burrata. Finish with a glug of olive oil and more parsley to garnish.
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Great Jones Dutch Oven
Antica Oil Dispenser
Brightland The Duo EVOO
