Sausage & Burrata Pasta Skillet

A month or so ago, Dan was on an overnight business trip and it was just me and Lyla on a weeknight. I put my little lady to bed, and then decided to make myself a grand dinner. What does a lone gal want on a quiet Wednesday, you ask? Pasta.

So I whipped up something random, because, hey — when he’s not home, anything goes. I chopped up red pepper, cooked up some of my fave Banza noodles, tossed in olive oil, red pepper flakes, cracked black pepper and grated parmesan, and holy deliciousness — I melted. I promised myself just one bowl, but I obviously couldn’t contain myself. 20 minutes later, I was basically a rolie polie. (Thank goodness Lyla wasn’t awake to see it.)

This pasta is inspired by that indulgent night, but better. Because burrata! 

I whipped this bad boy up in 20 minutes flat. Literally. So. Easy! 

It’s definitely not on the diet, but sometimes, life calls for you to ditch the diet. Like when it’s your first week back at work after maternity leave and you need a little comfort carb love. 

Good enough to stuff your face alone or with company. 


Sausage & Burrata Pasta Skillet

Serves 4


1 tablespoon olive oil

1 lb Hot Italian Sausage, casings removed

1 red bell pepper, diced

1 tablespoon minced garlic

1/2 teaspoon onion powder

Pinch of red pepper flakes

1/4 cup basil pesto (I like Rana)

1/4 lemon

6 oz. elbow pasta (I love Banza)

2 cups fresh spinach

Fresh cracked black pepper

8 oz. burrata cheese


Heat oven to 450 degrees F.

Heat cast iron skillet over medium heat. Add olive oil and swirl. Add sausage and saute, breaking apart, until just browned. Add red pepper and garlic; saute for 5-7 minutes, stirring frequently. Add onion powder and red pepper flakes; mix well.

Meanwhile, cook pasta according to package. Before draining pasta, transfer 1 cup of the pasta water to the cast iron skillet. Then drain pasta. 

Add basil pesto to skillet and mix with pasta water. Squeeze lemon wedge (don’t get the seeds in!) Add spinach and black pepper. Top with burrata cheese. Bake for 8-10 minutes, or until cheese is melted. (Option to broil for an additional 2 minutes).

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