Creamy Burrata Pasta with Sausage
This post may contain affiliate links. Please read our disclosure policy.
This Creamy Burrata Pasta with Sausage is rich, cozy, and bursting with flavor from slow-simmered tomato sausage sauce and silky burrata cheese. Every bite is a mix of creamy, spicy, tangy perfection that tastes like something you’d order at a restaurant, but it’s actually super easy to make at home!
Why let the pasta goodness stop here? Next, head over to my Tuscan Sausage Pasta Recipe, Creamy Sausage Pasta, and my Rigatoni Bolognese!
Why This Recipe Works
It’s comfort food done right. There’s something magical about a bowl of pasta that’s creamy without being too heavy, and this one nails it. The tomato sauce gets richness from milk instead of cream, and the burrata melts right over the top. It’s that perfect in-between, not too rich, not too light. It’s just right for when you want comfort food but still want something that feels elevated!
It’s got serious flavor layers. You start with the good stuff: sautéed onion, garlic, a pinch of red pepper flakes, and fennel seeds (which give that little hint of Italian sausage magic). Then you add crushed tomatoes, simmer it low and slow, and you’ve got a sauce that tastes like it’s been cooking all day!
The burrata is the showstopper. Let’s be real: when there’s burrata involved, it’s going to be a good night. That creamy center melts right into the warm pasta and sauce, turning it into something luscious and extra fancy-looking, even if you’re just eating it straight from the pot (which, no judgment). If you’ve never added burrata to pasta before, prepare to become obsessed.
Meal prep magic. Here’s the thing: the sausage and tomato sauce freezes beautifully. So if you want to get ahead, make a big batch, freeze it, and pull it out whenever you need an easy dinner. Then all you have to do is boil pasta, tear open a burrata, and pretend you’re dining in an Italian café!
Ingredients
- Olive oil: For sautéing and building that base of flavor.
- Onion: Adds sweetness and depth once it caramelizes.
- Salt: Enhances everything from the sausage to the sauce.
- Garlic: Two words: flavor bomb.
- Red pepper flakes: For a little heat (adjust to taste!).
- Fennel seeds: That secret touch that makes sausage taste extra Italian.
- Italian sausage: Use mild or spicy. Either way, it adds richness and heartiness.
- Diced tomatoes: The foundation of your sauce! Simmering them makes it thick and flavorful.
- Black pepper: A little bite to balance the richness.
- Milk: Softens the acidity of the tomatoes and gives a creamy finish.
- Lemon zest: Adds brightness and keeps everything from feeling too heavy.
- Dried pasta: Any shape works, but short pasta like rigatoni or penne holds the sauce beautifully.
- Burrata: The star of the show! It’s perfectly creamy and dreamy.
- Fresh basil: For a fragrant, herby finish.
Here’s How to Make It
- Sauté the Aromatics: Heat the oil in a large, heavy bottomed saucepan or Dutch oven over a medium high heat. Once it is shimmering, cook the onion with a generous pinch of salt for 8-10 minutes until soft, and just starting to color. Stir in the garlic, red pepper flakes and fennel seeds, and cook for a further minute until the garlic is soft and aromatic.
- Brown the Sausage: Crumble in the sausage, and cook, breaking it up with the back of your wooden spoon until it is cooked through and starting to color; this should take another 10 minutes.
- Add Tomatoes: Stir the tomatoes into the sausage, and season well with black pepper, and a little more salt. Do not discard the empty can.
- Simmer: Turn the heat up to high, then reduce to medium low, allowing the sauce to simmer for 20 minutes, periodically stirring and scraping any browned bits off the bottom of the pan into the sauce.
- Add Milk & Lemon Zest: Pour the milk into the tomato can, and use it to wash any residual tomato juices into the sauce. Add the lemon zest and simmer for a final 20 minutes.
- Prep the Pasta: Meanwhile, cook the pasta as per the packets instructions, reserving a little of the pasta cooking water.
- Combine Pasta & Sauce: Add the drained pasta to the sauce, and stir until combined, adding a little pasta water if things look a little dry; you’re aiming for the sauce to coat the pasta with a glossy sauce.
- Serve with Burrata & Basil: Check to see if it needs any more salt and pepper before serving in warm bowls topped with the torn burrata and the shredded basil.
Expert Tips
- Let the sauce simmer. I know it’s tempting to rush it, but those extra minutes really let the flavors deepen. The sauce goes from “good” to “wow” around the 40-minute mark.
- Don’t be shy with the fennel. It’s subtle, but it gives that distinct aroma that makes everyone wander into the kitchen asking what’s for dinner.
- Use burrata at room temperature. Cold burrata won’t melt as beautifully, so let it sit out for 15 to 20 minutes before topping your pasta.
- Reserve pasta water. It’s liquid gold for loosening sauces and making them cling to pasta. Just a splash makes a big difference!
- Freeze the sauce. This burrata pasta sauce freezes perfectly. Just skip the burrata and basil until you’re ready to serve fresh.
FAQs
Yes! Just swap the sausage for sautéed mushrooms or a plant-based sausage. You’ll still get all that rich, cozy flavor.
I love short pasta like rigatoni, penne, or shells because they catch all the sausage and sauce bits. But if you only have spaghetti, go for it!
Sure, but it’s honestly not necessary. The milk keeps things creamy without feeling too heavy, especially with burrata on top.
Store leftovers (without the burrata) in an airtight container for up to 3 days in the fridge. Reheat gently on the stovetop, then top with fresh burrata before serving.
More Dinner Recipes to Try
- Creamy Red Pepper Pasta – comes together in just 30 minutes for a dinner you’ll crave again and again!
- Sun Dried Tomato Chicken Pasta – one bite and you’ll be hooked!
- Easy Cheese Tortellini Pasta – the meal you’ll crave all week.
- Baked Feta Tomato Pasta – instant obsession!
- Orecchiette Pasta with Sausage – this dish is sure to steal the spotlight!
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Creamy Burrata Pasta with Sausage
Ingredients
- 1 ½ tbsp olive oil
- 1 brown onion, chopped
- salt, to taste
- 1 ½ tsp crushed garlic
- ½ tsp red pepper flakes
- ¼ tsp fennel seeds
- 1 lb Italian sausage
- 28 oz can diced tomatoes
- cracked black pepper, to taste
- ½ cup milk
- zest 1 lemon
- 14 oz dried pasta
- 2 small balls burrata
- ¼ cup shredded basil, to serve
Instructions
- Heat the oil in a large, heavy bottomed saucepan or Dutch oven over a medium high heat. Once it is shimmering, cook the onion with a generous pinch of salt for 8-10 minutes until soft, and just starting to color. Stir in the garlic, red pepper flakes and fennel seeds, and cook for a further minute until the garlic is soft and aromatic.
- Crumble in the sausage, and cook, breaking it up with the back of your wooden spoon until it is cooked through and starting to color; this should take another 10 minutes.
- Stir the tomatoes into the sausage, and season well with black pepper, and a little more salt. Do not discard the empty can.
- Turn the heat up to high, then reduce to medium low, allowing the sauce to simmer for 20 minutes, periodically stirring and scraping any browned bits off the bottom of the pan into the sauce.
- Pour the milk into the tomato can, and use it to wash any residual tomato juices into the sauce. Add the lemon zest and simmer for a final 20 minutes.
- Meanwhile, cook the pasta as per the packets instructions, reserving a little of the pasta cooking water.
- Add the drained pasta to the sauce, and stir until combined, adding a little pasta water if things look a little dry; you’re aiming for the sauce to coat the pasta with a glossy sauce.
- Check to see if it needs any more salt and pepper before serving in warm bowls topped with the torn burrata and the shredded basil.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What can you use other than the Campbell’s sauce? I have looked at 5 stores and none of them have it 🙁
You can make CONDENSED cream of mushroom soup! Its super easy. To Yeild 3 cups:
1 tablespoon butter
8 ounces white button mushrooms sliced
3/4 cup chicken broth
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/2 cup milk
1/4 cup all-purpose flour
Salt and freshly ground black pepper
In a large saucepan over medium-high heat, melt butter until foaming. Add mushrooms and cook until they have released most of their liquid, about 5 to 7 minutes.
Stir in chicken broth, onion powder, and garlic powder and bring to a simmer. In a small bowl, whisk together milk and flour.
Stir in milk mixture and cook until soup has thickened, about 1 minute. Season to taste with salt and pepper.
I liked your ‘movie’. However you should have made a cameo appearance. =)
BTW, the recipe is very good..added a few pepper flakes.
The 30 minutes note caught my eye – and the ingredients made me SOLD! This sounds absolutely divine. 🙂 Xo, Alison
What a great idea!! This sounds like a wonderful dish too!
Looks delicious! I love an easy, quick pasta dish for dinner!
I’m down with anything that is speedy during the holidays! Love this recipe and I can’t wait to try it!