Sausage & Burrata Rigatoni
Servings: 4 to 6
- 2 Tbsp olive oil
- 1 lb ground Italian sausage, spicy or mild
- 1 14-oz can quartered artichoke hearts, drained
- ½ cup sun-dried tomatoes, drained and sliced
- 2 cups chicken broth
- ½ cup white wine
- 1 lb rigatoni pasta
- ½ cup shredded Parmesan
- 2 Tbsp Italian parsley
- Kosher salt, to taste
- Black pepper, to taste
- 8 oz burrata, quartered
- ¼ cup fresh basil, torn
- In a large pot, heat the olive oil over medium high heat. Add the sausage in bite-size pinches, cooking until the sausage is brown and crispy on all sides, about 5 to 7 minutes.
- Remove the sausage and set it aside. Pour off the oil, lower the heat to medium, add the artichoke hearts and sliced garlic, and sauté for 2 minutes.
- Toss in the sun-dried tomatoes and wine and sauté for another minute.
- Add the chicken broth and bring the mixture to a simmer for 10 minutes.
- Meanwhile, bring a large pot of water to a rolling boil, season generously with salt, and cook the pasta until it’s al dente, following the packaging instructions.
- Drain the pasta and add it to the broth in the pot.
- Add the cooked sausage, Parmesan cheese, and parsley and toss to combine all the ingredients. Season with salt and pepper.
- Garnish with burrata quarters and fresh basil. Serve immediately.
You can use pre-shredded Parmesan if you’re in a rush — but we recommend getting a hunk of Parmigiano-Reggiano and grating it yourself (it’s worth the arm workout).