Burrata was invented in 1956 when Puglia cheesemakers needed to use leftover mozzarella scraps—now it costs $15 per ball.
Pasta with Burrata and Salsiccia
Indulge in a delightful pasta dish that combines the juicy sweetness of roasted tomatoes, the rich creaminess of fresh burrata, and the zesty kick of spicy salsiccia. A splash of red wine elevates this culinary experience, making it a perfect meal for any occasion. Get ready to savor every bite of this modern Italian classic that’s both comforting and delicious!
Prep
15
min
Cook
30
min
Serves
3
people
Level
intermediate
📝 Ingredients
Serves 3🥬Fresh Produce(2)
- 2 garlic cloves
- Pepper
🫙Pantry Staples(2)
- 2 tablespoons olive oil (30 ml)
- 250–300 g Pasta (8.82 oz)
🧂Spices & Seasonings(1)
- Salt
🍯Sauces & Condiments(1)
- a splash of red wineoptional
📦Other(3)
- 1 Burrata
- 250 g cherry tomatoes (8.82 oz)
- 2 fresh Salsiccia
👨🍳 Instructions
- 1
Finely chop the garlic and sauté in olive oil over medium heat until fragrant.
- 2
Add the cherry tomatoes and sauté for a few minutes until they soften and get a little color.
- 3
Blend the tomatoes with the burrata in a mixer until creamy.
- 4
Remove the salsiccia from its casing, break it into pieces, and fry in the same pan until browned.
- 5
Add a splash of red wine and let it reduce until the alcohol evaporates.
- 6
Add the burrata-tomato cream to the pan and let everything simmer gently for a few minutes.
- 7
Add the cooked pasta directly to the sauce and mix well.
- 8
Season with salt and pepper to taste and serve immediately.
💡 Pro Tips
- ✓Sauté garlic at exactly 285°F (medium heat) for 30-45 seconds until aromatic but not golden - overcooked garlic becomes bitter due to allicin breakdown.technique285°F, 30-45 seconds
- ✓Char cherry tomatoes for 3-4 minutes until skins blister and split, concentrating sugars through caramelization and reducing water content by 15-20%.timing3-4 minutes, 15-20% water reduction
- ✓Blend burrata at room temperature for optimal emulsification - cold dairy won't incorporate smoothly and creates a grainy texture instead of silky cream.ingredient
- ✓Brown salsiccia pieces for 4-5 minutes without moving them to develop Maillard reaction crust, which adds 300+ flavor compounds to the dish.technique4-5 minutes
- ✓Reserve 1 cup pasta water before draining - its 2-3% starch content acts as an emulsifier to bind the burrata cream to pasta.technique1 cup, 2-3% starch
Share this recipe
Prep
15
min
Cook
30
min
Serves
3
people
Level
intermediate
Share this recipe
Burrata was invented in 1956 when Puglia cheesemakers needed to use leftover mozzarella scraps—now it costs $15 per ball.
Pasta with Burrata and Salsiccia
Indulge in a delightful pasta dish that combines the juicy sweetness of roasted tomatoes, the rich creaminess of fresh burrata, and the zesty kick of spicy salsiccia. A splash of red wine elevates this culinary experience, making it a perfect meal for any occasion. Get ready to savor every bite of this modern Italian classic that’s both comforting and delicious!
📝 Ingredients
Serves 3🥬Fresh Produce(2)
- 2 garlic cloves
- Pepper
🫙Pantry Staples(2)
- 2 tablespoons olive oil (30 ml)
- 250–300 g Pasta (8.82 oz)
🧂Spices & Seasonings(1)
- Salt
🍯Sauces & Condiments(1)
- a splash of red wineoptional
📦Other(3)
- 1 Burrata
- 250 g cherry tomatoes (8.82 oz)
- 2 fresh Salsiccia
👨🍳 Instructions
- 1
Finely chop the garlic and sauté in olive oil over medium heat until fragrant.
- 2
Add the cherry tomatoes and sauté for a few minutes until they soften and get a little color.
- 3
Blend the tomatoes with the burrata in a mixer until creamy.
- 4
Remove the salsiccia from its casing, break it into pieces, and fry in the same pan until browned.
- 5
Add a splash of red wine and let it reduce until the alcohol evaporates.
- 6
Add the burrata-tomato cream to the pan and let everything simmer gently for a few minutes.
- 7
Add the cooked pasta directly to the sauce and mix well.
- 8
Season with salt and pepper to taste and serve immediately.
💡 Pro Tips
- ✓Sauté garlic at exactly 285°F (medium heat) for 30-45 seconds until aromatic but not golden - overcooked garlic becomes bitter due to allicin breakdown.technique285°F, 30-45 seconds
- ✓Char cherry tomatoes for 3-4 minutes until skins blister and split, concentrating sugars through caramelization and reducing water content by 15-20%.timing3-4 minutes, 15-20% water reduction
- ✓Blend burrata at room temperature for optimal emulsification - cold dairy won't incorporate smoothly and creates a grainy texture instead of silky cream.ingredient
- ✓Brown salsiccia pieces for 4-5 minutes without moving them to develop Maillard reaction crust, which adds 300+ flavor compounds to the dish.technique4-5 minutes
- ✓Reserve 1 cup pasta water before draining - its 2-3% starch content acts as an emulsifier to bind the burrata cream to pasta.technique1 cup, 2-3% starch