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Truffle Burrata Pasta with Tomato Cream Sauce

Here in Chicago, spring has been a bit delayed. We got a 65-degree teaser a few weeks back, but it’s been back to 40-degree highs and winter jackets ever since. While slightly depressing, the one benefit of lingering cold weather temps is that winter comfort foods are still totally acceptable.

Oh hey, pasta.

I love pasta so much, it can be a problem. If it weren’t for my gluten resistant digestive system (and the fact that carbs all day = bad bikini bod), I’d pretty much eat pasta nonstop.

And this? Talk about my favorite combo.

Truffle Burrata Pasta

Truffle + burrata + PASTA…what more do you need?

You might remember I was first introduced to burrata here, when it changed mine and Dan’s life for the better. #thosemeatballstho

And since, burrata has made its way to some of my otherfavorite pasta dishes, appetizers and salads. Because it’s that dang good.

Truffle Burrata Pasta

We really enjoyed this – slightly indulgent with the cream sauce, but not too heavy. The perfect cross between spring and winter.

*licks plate clean*

Truffle Burrata Pasta

 

Truffle Burrata Pasta with Tomato Cream Sauce

Serves 4-6

Ingredients:

  • 1/2 package rotini (I used gluten-free quinoa pasta)
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 1 tablespoon basil pesto (store-bought or make your own)
  • 1 can diced tomatoes
  • 1 can peeled whole tomatoes
  • 1/2 can tomato paste
  • 1/4 cup chicken broth
  • 2 cloves garlic, minced
  • 1 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/2 teaspoon parsley
  • 1/4 teaspoon red pepper flakes
  • 1 package Italian chicken sausage, diced
  • 1/4 cup milk
  • 2 tablespoons cream cheese
  • 1/2 package burrata, sliced
  • 1/2 cup mozzarella
  • 1/4 cup shredded parmesan
  • 2 tablespoons white truffle oil
  • Salt and pepper

Directions:

Heat 1 tablespoon olive oil over medium heat. Add onion, saute for 3-4 minutes. Add carrot and garlic, season with salt and pepper. Saute for 2-3 more minutes and then add basil pesto. Coat evenly. Add both cans tomatoes, broth and spices. Break up peeled tomatoes with spatula, cover and reduce to a simmer for 20-25 minutes, stirring occasionally. Don’t skip this part – it’s what makes the sauce so good!

Heat oven to 425 degrees F.

In a separate cast iron skillet, heat the second tablespoon of olive oil over medium heat. Add chicken sausage. Saute, stirring occasionally, for 8-10 minutes or until slightly browned.

Cook pasta according to package; drain and set aside.

Once the sauce has cooked the full amount of time, uncover, stir and add milk and cream cheese. Stir until cream cheese is melted.

Add pasta and sausage to sauce; mix together in cast iron skillet.

Top skillet with sliced burrata, mozzarella and parmesan. Drizzle truffle oil on top. Bake for 12-15 minutes or until bubbly and slightly browned.

Remove from oven, allow to cool for 5-10 minutes, and then enjoy.

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