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This crispy sausage and asparagus farfalle with burrata combines classic Italian flavors in a weeknight-friendly pasta dish. The contrast between the crispy sausage, tender asparagus, and creamy burrata creates a restaurant-quality meal right in your kitchen.
This pasta became my go-to dish when hosting impromptu dinner parties. The burrata always impresses guests, yet the recipe is so simple I can chat while cooking.
Ingredients
- Farfalle pasta: Perfectly catches all the crispy sausage bits and sauce
- Italian sausage: Provides rich flavor and satisfying protein choose sweet or hot depending on your preference
- Sweet onion: Adds natural sweetness that complements the sausage
- Fresh garlic cloves: For aromatic depth use fresh not jarred for best flavor
- Asparagus: Brings spring freshness and nutritional value look for medium thickness spears
- Starchy pasta water: The secret ingredient that creates a silky sauce
- Parmesan cheese: Adds salty umami notes and helps bind the sauce
- Burrata cheese: Creates a luxurious creamy finish select fresh cheese for the best texture
- Crushed red pepper flakes: Add customizable heat levels
Step-by-Step Instructions
- Boil the Pasta:
- Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. Cook the farfalle pasta until al dente according to package directions usually about 10 minutes. The pasta should have a slight bite as it will continue cooking in the sauce. Remember to reserve a full cup of the starchy cooking water before draining.
- Crisp the Sausage:
- While the pasta water heats heat a large skillet over medium heat and add olive oil. Remove sausage from casings if necessary and add to the hot pan. Season with kosher salt and fresh cracked pepper. Break the sausage into small pieces with a wooden spoon and cook until deeply browned and crispy about 7 minutes. The caramelization adds incredible flavor so take your time with this step. Transfer the crispy sausage to a paper towel lined plate leaving the flavorful fat in the pan.
- Cook the Vegetables:
- Add diced sweet onion to the sausage drippings along with garlic and a pinch of salt and pepper. Sauté for 5 minutes until the onions become translucent and begin to caramelize. Add the asparagus pieces and cook until bright green and tender crisp about 6 to 8 minutes. The asparagus should still have some texture while being cooked through.
- Create the Sauce:
- Add the cooked farfalle directly to the pan with the vegetables. Pour in about two thirds cup of the reserved pasta water the starch helps create a silky sauce. Sprinkle in the grated parmesan cheese and stir continuously until it melts and coats the pasta. Return the crispy sausage to the pan and toss everything together allowing the flavors to meld for about 1 minute.
- Finish with Burrata:
- Just before serving take the burrata and gently tear it into pieces distributing it throughout the hot pasta. The residual heat will slightly melt the cheese creating pockets of creaminess. Sprinkle with crushed red pepper flakes for a hint of heat and serve immediately while the burrata is still slightly intact.
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The burrata is truly the star ingredient here. The first time I made this recipe I used regular mozzarella and while good the dish transformed completely when I switched to burrata. That creamy center creates a luxurious sauce that coats every bite without any heavy cream.
Seasonal Variations
Spring brings the best asparagus but this versatile recipe adapts beautifully to any season. In summer swap in cherry tomatoes and zucchini for a lighter version. Fall calls for butternut squash and sage while winter welcomes hearty broccoli rabe or kale. The foundation of crispy sausage and creamy burrata works wonderfully with whatever vegetables are at their peak.
Make Ahead Tips
While this pasta is best enjoyed immediately you can prep components ahead of time. Brown the sausage and cook the vegetables up to two days in advance and store them separately in the refrigerator. The day of serving simply boil the pasta combine all ingredients and add the fresh burrata. This cuts the active cooking time to just about 15 minutes.
Perfect Pairings
Serve this pasta with a simple arugula salad dressed with lemon juice and olive oil the peppery greens cut through the richness of the dish. For wine a medium bodied Italian red like Chianti complements the flavors beautifully or try a crisp Pinot Grigio if you prefer white. Complete the meal with warm crusty bread for scooping up any remaining burrata cream.
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Frequently Asked Questions
- → Can I use a different type of sausage?
Yes! You can use sweet, hot, or any preferred type of sausage to match your taste preferences.
- → How do I retain the asparagus' crunchiness?
Cook the asparagus for 6-8 minutes, stirring often, to ensure it is tender yet still crisp.
- → What is the purpose of pasta water?
Pasta water contains starch, which helps create a silky sauce that clings to the pasta.
- → Can I replace burrata cheese?
Absolutely! Fresh mozzarella or ricotta can be great substitutes for burrata.
- → What if I don't have farfalle pasta?
Feel free to substitute farfalle with other short pasta shapes like penne or fusilli.