Sausage and Broccoli Ragu with Shells and Burrata
Ingredients:
- Kosher salt
- 1 pound medium pasta shells
- 1 small head broccoli (cut into florets)
- 2 sweet Italian sausages (casings removed)
- 2 cloves garlic (minced)
- 1 onion (chopped)
- 1 large carrot (chopped)
- 2 celery stalks (chopped)
- 1 (28 ounce) can whole tomatoes
- ½ cup dry white wine
- ½ cup heavy cream
- Freshly ground black pepper
- ¼ cup parsley (chopped)
- 8 ounces Burrata
- Extra virgin olive oil (for drizzling)
Directions
Bring an 8 quart stock pot of water to a boil and generously season with salt.
Cook pasta according to package directions until al dente, adding broccoli florets during the last minute of cooking time. Drain pasta and broccoli, reserving ½ cup pasta water.
In a large skillet over medium heat, cook sausage 2-3 minutes, using a wooden spoon to break it up. Add garlic, onions, carrots, and celery; cook until softened, about 2 minutes.
Break up whole tomatoes using your hands, then add white wine, heavy cream, salt, and pepper. Bring to a boil and simmer for 10 minutes.
Stir in pasta, broccoli, and parsley. Add pasta water as needed if sauce is too thick.
Top with pieces of burrata, pepper, and a drizzle of olive oil and serve immediately.