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.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License