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This vibrant farfalle dish brings together spicy Italian sausage, farm-fresh asparagus, and silky burrata cheese using everyday kitchen staples. The crunchy sausage bits work perfectly against the soft asparagus texture, making this meal both homey and fancy at once.
I whipped up this dish when my local farmers market was overflowing with asparagus. My kids instantly called it their favorite pasta ever, and now we can't stop making it whenever asparagus shows up in season.
Ingredients
- Farfalle pasta: catches all the tasty bits with its butterfly shape
- Italian sausage: brings big flavor and hearty protein - go for hot or mild based on what you like
- Asparagus: adds that seasonal pop of freshness - pick ones with bright color and tight heads
- Sweet onion: creates a tasty foundation that gets sweeter as it cooks - Vidalia works great
- Garlic cloves: give that can't-beat aroma - skip the jar stuff and go with real cloves
- Starchy pasta water: works magic to make everything smooth without needing cream
- Parmesan cheese: adds that salty, nutty kick while thickening everything up - grate it yourself
- Burrata cheese: creates amazing creamy pockets throughout - pick ones that feel soft when you touch them
- Red pepper flakes: let everyone spice things up just how they want it
Step-by-Step Instructions
- Cook Your Pasta:
- Fill a big pot with water, bring it to a wild boil and throw in plenty of kosher salt till it tastes like ocean water. Cook your farfalle following the box directions until it's got a little bite - around 10-12 minutes. Don't forget to save a whole cup of that cooking water before draining, you'll need it for your sauce.
- Brown The Sausage:
- Meanwhile, get some olive oil hot in a big skillet over medium heat. Squeeze the sausage out of its casing into the pan, breaking it into tiny chunks with your spoon. Sprinkle with salt and pepper. Let it sit untouched for about 2 minutes to get those yummy crispy edges. Keep cooking until it's nicely browned all over, about 7-8 minutes total. Scoop the meat onto a paper towel but leave all that tasty fat in the pan.
- Cook Your Veggies:
- Toss the chopped onion into that flavor-packed pan and let it cook for 3 minutes until soft and see-through. Throw in your minced garlic and cook another 2 minutes, stirring often so it doesn't burn. Your kitchen should smell amazing now. Add another pinch of salt and pepper to build up those flavors.
- Add The Asparagus:
- Toss your asparagus pieces into the pan with everything else and stir so they get coated in all that goodness. Let them cook for 6-8 minutes based on how thick they are, until they turn bright green and get tender but still have some crunch. You want them fork-tender but definitely not mushy.
- Mix It All Together:
- Drop your drained pasta right into the skillet with all the veggies. Pour in about 2/3 cup of that saved pasta water and stir like crazy to mix everything up. Sprinkle in your parmesan while stirring so it melts smoothly into the sauce. Add your crispy sausage back to the pan and mix everything well. If it looks too dry, splash in more pasta water.
- Top With Cheese:
- Right before you serve, rip your burrata into chunks and drop them around the pasta. The heat will gently melt it and create these amazing pools of creaminess throughout. Serve it up right away with red pepper flakes on the side.
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Burrata really makes this dish special. I first tried it when a little Italian shop opened in my neighborhood and I've been hooked ever since. The way it turns into little creamy puddles takes a simple pasta dinner and makes it feel like something from a fancy restaurant.
Storing Leftovers
This pasta tastes best when it's fresh, but you can keep leftovers in a sealed container in the fridge for up to 2 days. When you warm it up, add a little water or broth since the sauce gets thick in the cold. The burrata changes texture once it's been in the fridge, so if you know you'll have extras, maybe set some pasta aside before adding cheese and top with fresh burrata when you eat it the second time.
Seasonal Adaptations
Asparagus makes this perfect for spring, but you can switch things up all year. Try zucchini and cherry tomatoes in summer. When fall comes around, go for butternut squash with some sage. In winter, broccoli and sun dried tomatoes work great. The base of crispy sausage and pasta goes well with whatever veggies look good at the market.
Serving Suggestions
Enjoy this pasta as a meal on its own or pair it with a simple arugula salad with just lemon juice and olive oil drizzled on top. It goes really well with a medium Italian red wine like Chianti Classico or Barbera d'Asti. For a nice touch, warm up your bowls before serving to keep everything at the perfect temperature so the burrata stays creamy till the last bite.
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Frequently Asked Questions
- → Can I swap one pasta type for another?
Sure can! Although farfalle (bow ties) works well since it holds the sauce and sausage pieces, other shapes like penne, rigatoni, or even fusilli are great too. Don’t forget to follow the package instructions and reserve some of the pasta water—you’ll need it!
- → What are good burrata alternatives?
If burrata isn’t on hand, no worries! Fresh mozzarella chunks, ricotta for its creamy touch, or mascarpone mixed in at the last stage work beautifully. Regular mozzarella paired with a splash of cream also gives a similar soft, velvety effect.
- → How do I know the asparagus is ready?
It’s done when it’s slightly soft but not mushy—it should have a little snap to it. Try poking it with a fork; if it slides in without much resistance, you’re there. Most asparagus cooks in 4-8 minutes depending on thickness, with thin ones needing less time.
- → Why keep the pasta water?
That starchy water is a game-changer! It binds with the cheese to form a smooth, silky sauce for your pasta. You’ll love how it helps the sauce stick to each pasta piece and gives it a luscious texture.
- → Can I get this dish ready ahead of time?
It’s really best fresh, especially if you’re using burrata—tear and add it at the very end. However, you can pre-cook the sausage, veggies, and even the pasta (coat with olive oil after so it doesn’t clump). Assembly will be quick when it’s time to eat.
- → How can I make this vegetarian-friendly?
No problem! Use meat-free sausage or sautéed mushrooms like portobello or cremini for that hearty texture. You can also brighten the dish with roasted or sun-dried tomatoes, giving it extra depth of flavor.