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Lemony Burrata Pasta

Broccolini, fennel, basil and our Italian Sausage in a silky garlic butter sauce brightened with lemon juice and zest - built around our dairy-free burrata.

4-6

Serves:

Prep:

20 minutes

Cook:

15 minutes

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Ingredients:

  • 1 pound package of Pasta of choice

  • Sea Salt

  • 2 small bunches of Broccolini, cut into bite-sized pieces

  • 1 Tablespoon Olive Oil

  • 2-3 logs of Mad Cheese Italian Sausage, broken into bite-sized chunks

  • 1 medium Fennel bulb, sliced thinly and tops reserved

  • 3 large cloves Garlic, minced or grated

  • 1 teaspoon Crushed Red Pepper

  • 2 lemons, zested and juiced

  • 1/2 wedge of Mad Cheese Aged Parm, grated

  • 1-2 Mad Cheese Burrata

  • Fresh Basil

  • Plant-based Butter to taste (optional)

Directions:

  1. Boil pasta in a large pot of salted water. 

  2. A few minutes before the pasta is done, add the broccolini and boil it with the pasta. 

  3. Take out about a cup of the pasta water and set it aside, then drain the pasta and broccolini into a colander. 

  4. Return the pot to the stove over medium-high heat.  Add the olive oil, and once it smells fragrant add the fennel and cook, stirring occasionally, until the fennel is soft. 

  5. Add the garlic and sausage and cook until the sausage begins to get brown and a little crispy. 

  6. Stir in the crushed red pepper and lemon zest and cook for another minute or so. 

  7. Add the pasta, broccolini, lemon juice and Aged Parm and stir to combine.  Add the pasta water you set aside, a little at a time, until you get a saucy consistency that clings to the pasta. 

  8. Taste and add additional olive oil and/or plant-based butter if you want it to be richer, add sea salt to taste. 

  9. Transfer to a large platter, break the Burrata over the top and garnish with torn fresh basil leaves and fennel fronds.

Pro Tip: Place Aged Parm in the freezer for 10 minutes before grating.

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