Hi, I have some news for you. I think know you’re going to love me for it (that is…if you’re not glutenfree/dairyfree/vegetarian/vegan/paleo/Whole30). All you aforementioned peeps, we’ll talk soon.
As for the rest of you, I would be neglecting my home cook duties/basic rules of civility if I didn’t let you in on this pasta secret…
This pasta is for my weeknight cooks who want to whip up something fast that their whole family (or self) will love. This is for the mamas (and papas) who are tired of the same weeknight recipes on repeat and need a little something special to toss into the rotation.
It’s only 10 ingredients (including salt and pepper) and takes literally (yes, I do mean literally) 10 minutes to make. The burrata is your secret weapon here because it is essentially all you need to get those good creamy pasta vibes. And any pasta shape will do, even farro would be yummy for a healthier option.
Buen provecho!
Amanda
- 1 box orecchiette pasta
- 2 (4oz) balls of burrata cheese
- 12 oz chicken sausage (cooked)
- 1 large jar (16 oz) roasted red peppers
- several handfuls arugula
- ½ lemon
- drizzle of balsamic vinegar
- drizzle of olive oil
- sea salt
- pepper
- Cook pasta according to package directions. In the meantime, slice chicken sausage and roasted red peppers (into thin strips).
- Drain pasta, reserving ½ cup pasta water. Pour hot pasta into your serving bowl. Top with burrata, pulled it apart into smaller pieces over the top of the pasta. Pour in the pasta water, then add sliced sausage, red peppers and arugula. Squeeze in juice of ½ lemon, drizzle balsamic vinegar and olive oil. Toss to combine until the pasta is somewhat coated and creamy. Salt and pepper to taste.