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This crispy sausage pasta with asparagus and burrata brings together amazing Italian tastes in an easy dinner option. You'll love how the crunchy sausage bits, soft asparagus, and smooth burrata work together to make something that feels fancy but doesn't need a restaurant.
I started making this pasta whenever friends dropped by unexpectedly. Everyone's always wowed by the burrata, but it's so easy I can keep talking while I cook everything.
Ingredients
- Farfalle pasta: These bow-ties grab onto all the tasty bits and sauce really well
- Italian sausage: Brings big flavor and filling protein - go for hot or mild based on what you like
- Sweet onion: Gives a natural sweetness that works great with the meat
- Fresh garlic cloves: Adds that wonderful smell and taste - don't use the stuff from jars
- Asparagus: Brings some green freshness and good nutrients - grab ones that aren't too skinny or thick
- Starchy pasta water: This magic liquid helps everything come together smoothly
- Parmesan cheese: Adds that salty kick and helps thicken everything up
- Burrata cheese: Makes everything luxuriously creamy - get it fresh for the best results
- Crushed red pepper flakes: Let's you add as much or little heat as you want
Step-by-Step Instructions
- Boil the Pasta:
- Get a big pot of water really boiling and throw in a big spoonful of salt. Cook your farfalle until it's still got a little bite, usually around 10 minutes. It'll keep cooking later in the sauce. Don't forget to save a whole cup of that starchy water before you drain it.
- Crisp the Sausage:
- While your water's heating up, put a large pan on medium heat and add some olive oil. Take the sausage out of its casing if needed and put it in the hot oil. Sprinkle with salt and pepper. Break it into little chunks with a wooden spoon and let it cook until it's super brown and crispy, about 7 minutes. Don't rush this part - the browning makes it taste amazing. Move the crispy meat to a plate with paper towels but keep all that tasty fat in the pan.
- Cook the Vegetables:
- Throw your chopped sweet onion into that sausage fat along with the garlic and a bit more salt and pepper. Cook for about 5 minutes until the onions get see-through and start to brown. Add your asparagus pieces and cook them until they turn bright green but still have some crunch, around 6-8 minutes. You want them cooked but not mushy.
- Create the Sauce:
- Put your drained pasta right into the pan with the veggies. Pour in about two-thirds cup of that saved pasta water - the starchiness helps everything get silky. Throw in your grated parmesan and keep stirring until it melts and coats everything. Add the crispy sausage back to the pan and mix it all together for about a minute to let the flavors blend.
- Finish with Burrata:
- Right before you serve it, take your burrata and gently pull it apart, dropping pieces throughout the hot pasta. The heat will make it start melting but not completely disappear. Sprinkle some red pepper flakes for a little kick and serve it right away while the burrata is still slightly intact and gooey.
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The burrata really makes this dish special. I first tried making it with regular mozzarella and it was fine, but switching to burrata totally changed everything. That creamy center turns into this amazing sauce that covers every bite without needing to add any heavy cream.
Seasonal Variations
Asparagus is best in spring but you can switch things up year-round. Try it with cherry tomatoes and zucchini in summer for something lighter. When fall comes around, go for butternut squash with some sage. Winter works great with tougher greens like broccoli rabe or kale. The combo of crispy sausage and creamy burrata tastes great no matter what veggies you throw in.
Make Ahead Tips
This pasta tastes best right after cooking, but you can get a head start. Cook your sausage and veggies up to two days early and keep them in the fridge in separate containers. When you're ready to eat, just boil the pasta, mix everything up, and add fresh burrata. This cuts your cooking time down to about 15 minutes.
Perfect Pairings
Serve this with a simple arugula salad dressed with just lemon juice and olive oil. The peppery greens balance out the rich pasta really well. For drinks, try a Chianti if you want red wine, or go for Pinot Grigio if you like white better. Don't forget some warm crusty bread to scoop up any leftover burrata cream from your plate.
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Common Questions
- → Can I swap for a different sausage type?
Definitely! Try sweet, spicy, or whatever kind of sausage you fancy for your meal.
- → How do I keep my asparagus from getting soggy?
Cook it for about 6-8 minutes while stirring regularly to keep it firm but not raw.
- → Why should I save some pasta water?
The starchy water helps make a smooth sauce that sticks to your pasta nicely.
- → Is there anything I can use instead of burrata?
Sure thing! You can go with fresh mozzarella or even some ricotta if that's what you've got.
- → What if my store doesn't have bow-tie pasta?
No worries! Any small pasta works great - try tubes like penne or spirals like fusilli.