Tomato & Buratta Pasta
Ingredients
2, 250g (8 oz) balls burrata cheese
6 oz dried orecchiette or similar pasta shape of choice
1 cup cherry tomatoes
6 oz hot Italian sausage (about two links with casings removed)
1 clove garlic, minced
1 large shallot, minced
1/4 tsp red pepper flakes
1/4 cup pasta water
Salt and pepper to taste
Fresh basil and freshly grated parmesan (optional for serving)
Directions
Cook orecchiette according to package instructions to al dente. Drain and set aside reserving 1/4 cup pasta water.
In a large skillet over medium heat, add the sausage, breaking it up with a spoon as it cooks. Sauté until browned and fully cooked, about 5–6 minutes. Transfer the sausage to a plate and set aside.
In the same skillet, add the sliced shallot and sauté for 2–3 minutes until softened. Stir in the garlic and red pepper flakes, and cook for another minute until fragrant.
Add the cherry tomatoes to the skillet. Season with a pinch of salt and pepper. Cook for about 4–5 minutes, stirring occasionally, until the tomatoes soften and begin to burst, releasing their juices. Use the back of a spatula or spoon to press and crush the tomatoes.
Add the creamy interior of one buratta ball to the skillet and stir until fully combined into the sauce.
Return the browned sausage to the skillet, stirring to combine with the sauce. Add the cooked orecchiette to the skillet, tossing everything together. Slowly stir in the reserved pasta water. Simmer for another 1–2 minutes until the sauce thickens and coats the pasta. Adjust seasoning with salt and pepper as needed.
Divide the pasta between two bowls. Top each bowl with half of the remaining buratta ball. Garnish with torn fresh basil and a generous sprinkle of freshly grated Parmesan.
Super simple burst cherry tomato and buratta pasta. This recipe serves two and is perfect for date night!
