Ever since making this pasta on a whim one evening for dinner, I couldn't stop thinking about it. I mean, pasta with burrata, yes please. What's not to love about that? Add to that some deliciously browned and flavourful sausage, mushrooms and some bitter dandelion and you've got one epic pasta recipe. This quick weeknight dinner feels fancy with the burrata, but it's super simple to make. Although you can easily make this for company too. Either way, enjoy this pasta with burrata, sausage and mushrooms and savour every last bite.

Why You'll Love this Burrata Pasta

• Easy to make (perfect for a quick weeknight dinner or fancier weekend meal)
• It's so flavourful with all of the additions
• It's made with store bought (or homemade) pasta sauce
• Orecchiette is one of the best pastas IMO
• Rich, creamy and cheesy
• Burrata - enough said!

Ingredients

Another reason to love this recipe is the short list of ingredients (you only need nine - including salt and pepper!), here's everything you'll need.

• burrata
• orecchiette pasta
• andouille sausages (or hot Italian)
• shiitake mushrooms (or cremini mushrooms, sliced)
• dandelion (or arugula, or other green)
• prepared tomato sauce (either store bought or homemade)
• fresh basil
• kosher salt and fresh black pepper

How to Make Pasta with Burrata

Making this burrata pasta with orecchiette is so easy and it comes together in about 30 minutes!

First, remove the burrata ball from the water and place on a plate to sit at room temperature while you prepare everything else. This will help the burrata to be creamier and softer, typically it should be served at room temperature.

Next, boil the pasta. In a large pot of boiling salted water, cook the pasta al dente (according to package directions). Drain and set aside. Drizzle with a small splash of extra virgin olive oil to keep it from sticking together.

Meanwhile, in a large dutch oven over medium heat, add the sausage and cook, stirring often until browned and crispy and cooked through, about eight to nine minutes.

Remove the sausage once browned with a slotted spoon and set aside. If there is a lot of sausage that is sticking, deglaze with a splash of chicken broth or white wine. Add the mushrooms to the dutch oven and cook for about five to six minutes, until cooked through and softened. Then toss in the dandelion and reduce the heat to low. Sauté until just wilted (about one minute) and season with salt and pepper.

Add the sausage back into the pot along with the cooked pasta and the sauce. Mix together and remove from the heat.

Slice open the burrata and add in the creamy inside. Roughly tear the outer ball and add that in too.

Mix well to combine until the cheese melts.

If you want the cheese more melted, place in the oven at 350℉ for about five to seven minutes.

Top with fresh basil and season with salt and pepper. Serve and enjoy!

Tips for Making the Best Pasta with Burrata

• Brown the sausage: this builds flavour, so take the time to get it nice and browned and a little crispy.
• Use high quality and flavourful sausages: I recommend buying from a butcher shop you love, go for flavourful ones like andouille or hot Italian.
• Save time: with a a store bought pasta sauce you like, or use a homemade version if you have one on hand or in the freezer already.
• Cook the pasta al dente: especially if you will be reheating it in the oven later.
• Bake the pasta: if you want it to be very hot and you want the burrata more melty, bake it in the oven for about five minutes or so.
• Use lots of fresh basil: fresh basil helps to lighten up this dish and it also tastes amazing. If you don't like basil (or don't have it) use fresh Italian parsley instead.

Substitutions

• Gluten-free: use your favourite gluten-free pasta (any shape or type will do!).
• No pork/meat: omit the sausage, the mushrooms add enough meatiness on their own, you may want to increase the amount of mushrooms you use.
• No mushrooms: if you don't like them, omit them.
• Shiitake mushrooms: use cremini, portobello, oyster or any other type of mushroom instead.
• Dandelion: use arugula instead, or another bitter green. Or use baby spinach or baby kale instead.

Feel free to use any type of pasta in this recipe. I happen to love orecchiette, but literally any type will work in this recipe... except angel hair because it's gross (sorry, not sorry).

More pasta dishes to try:

• Pasta with Peas and Asparagus
• One Pot Vegan Penne alla Vodka
• Savory Butternut Squash Pasta Sauce (vegan)
• Vegan Bolognese Sauce
• Creamy Roasted Tomato Sauce (vegan)
• Vegan Chipotle Mac and Cheese
• Easy Kale Pesto Sauce (Vegan)
• Creamy Carrot Pasta Sauce (vegan)
• Easy Garlic Lemon Bucatini

Are you ready to make some easy and delicious pasta with burrata? Let's get to it!

If you make this pasta with burrata recipe please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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