Confit cooking at 200°F for 3+ hours transforms cherry tomatoes into concentrated flavor bombs—higher temps just make watery sauce.
Pasta with Confit Cherry Tomatoes, Burrata, and Crispy Sausage
Dive into a bowl of pure comfort with this luscious pasta dish, where tender confit cherry tomatoes burst with flavor, creamy burrata melts into every bite, and crispy sausage adds a satisfying crunch. This delightful combination will elevate your weeknight dinner into a gourmet experience that’s both simple and scrumptious. Get ready to savor every forkful!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- basilico fresco
🥩Meat & Seafood(1)
- salsiccia
🫙Pantry Staples(2)
- olio
- zucchero
🧂Spices & Seasonings(2)
- pepe nero
- sale
📦Other(3)
- 1 burrata
- 250 g pomodorini (8.82 oz)
- 150 g gigantoni (5.29 oz)
👨🍳 Instructions
- 1
In a small pan, add a drizzle of oil and sugar, then place the halved cherry tomatoes cut side down and cook on very low heat until well caramelized.
- 2
Once ready, transfer the tomatoes to a blender with burrata, fresh basil, oil, and grated cheese. Blend until you have a delicious cream.
- 3
In the same pan, cook the sausage until browned, deglaze with white wine, and set aside some once crispy.
- 4
In the remaining sausage in the pan, add the strained cream.
- 5
Cook the pasta and halfway through cooking, add it to the cream, also adding some cooking water to finish cooking.
- 6
Finally, mix with grated cheese and plate.
💡 Pro Tips
- ✓Confit your cherry tomatoes at 200-225°F for 45-60 minutes instead of stovetop caramelizing to concentrate flavors without burning the sugars.technique200-225°F for 45-60 minutes
- ✓Reserve 1 cup of starchy pasta water before draining because the high starch content (6-8%) will help emulsify the burrata cream and prevent separation.timing6-8% starch content
- ✓Strain your burrata cream through a fine mesh to remove basil fibers and tomato skins, ensuring a silky sauce that coats pasta evenly.technique
- ✓Cook sausage to an internal temperature of 160°F, then deglaze immediately while the pan is hot to capture maximum fond and develop complex flavors.technique160°F internal temperature
- ✓Finish cooking pasta in the sauce for the final 2-3 minutes, adding pasta water in 2-tablespoon increments to achieve proper mantecatura (creamy emulsion).timing2-3 minutes, 2-tablespoon increments
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Confit cooking at 200°F for 3+ hours transforms cherry tomatoes into concentrated flavor bombs—higher temps just make watery sauce.
Pasta with Confit Cherry Tomatoes, Burrata, and Crispy Sausage
Dive into a bowl of pure comfort with this luscious pasta dish, where tender confit cherry tomatoes burst with flavor, creamy burrata melts into every bite, and crispy sausage adds a satisfying crunch. This delightful combination will elevate your weeknight dinner into a gourmet experience that’s both simple and scrumptious. Get ready to savor every forkful!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- basilico fresco
🥩Meat & Seafood(1)
- salsiccia
🫙Pantry Staples(2)
- olio
- zucchero
🧂Spices & Seasonings(2)
- pepe nero
- sale
📦Other(3)
- 1 burrata
- 250 g pomodorini (8.82 oz)
- 150 g gigantoni (5.29 oz)
👨🍳 Instructions
- 1
In a small pan, add a drizzle of oil and sugar, then place the halved cherry tomatoes cut side down and cook on very low heat until well caramelized.
- 2
Once ready, transfer the tomatoes to a blender with burrata, fresh basil, oil, and grated cheese. Blend until you have a delicious cream.
- 3
In the same pan, cook the sausage until browned, deglaze with white wine, and set aside some once crispy.
- 4
In the remaining sausage in the pan, add the strained cream.
- 5
Cook the pasta and halfway through cooking, add it to the cream, also adding some cooking water to finish cooking.
- 6
Finally, mix with grated cheese and plate.
💡 Pro Tips
- ✓Confit your cherry tomatoes at 200-225°F for 45-60 minutes instead of stovetop caramelizing to concentrate flavors without burning the sugars.technique200-225°F for 45-60 minutes
- ✓Reserve 1 cup of starchy pasta water before draining because the high starch content (6-8%) will help emulsify the burrata cream and prevent separation.timing6-8% starch content
- ✓Strain your burrata cream through a fine mesh to remove basil fibers and tomato skins, ensuring a silky sauce that coats pasta evenly.technique
- ✓Cook sausage to an internal temperature of 160°F, then deglaze immediately while the pan is hot to capture maximum fond and develop complex flavors.technique160°F internal temperature
- ✓Finish cooking pasta in the sauce for the final 2-3 minutes, adding pasta water in 2-tablespoon increments to achieve proper mantecatura (creamy emulsion).timing2-3 minutes, 2-tablespoon increments