Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Arrabbiata Pasta with Sausage and Burrata

Recipe by Jenn Giam Smith

  • Total Time40 minutes
  • Yield8 servings 1x

A bold and creamy take on the Italian classic, this Penne all’Arrabbiata is made with ground sausage, garlic, passata, and a good kick of red pepper flakes. Tossed with penne, finished with burrata, and perfect for family-style dining, it’s a comforting, crowd-pleasing pasta you’ll want to make again and again.

Difficulty:

  • Moderate (requires multiple steps, timing coordination, and some experience with pasta and sauce preparation)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

close up of one burratta on top of the Creamy Arrabbiata with Sausage

Ingredients

Units Scale
  • 16 ounces penne pasta
  • 1 lb ground sausage
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon fennel seeds
  • 2 teaspoons dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • 2 teaspoons red pepper flakes (more or less, to taste)
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon black pepper, or more to taste
  • 1 tablespoon sausage fat (from cooking the meat)
  • 4 cloves garlic, minced
  • 24 oz passata sauce
  • 1/4 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup reserved pasta water
  • 2 cups arugula (see notes for substitutes)
  • 1/3 cup cherry tomatoes, halved (see notes for substitutes)
  • 3 tablespoons freshly grated Parmesan
  • 16 oz burrata cheese (about 4 balls)

Instructions

  1. Cook the sausage:
    Set a large frying pan over medium heat and cook the sausage thoroughly. Drain off the fat, leaving about 1 tablespoon in the pan.
  2. Season the meat:
    Stir in garlic powder, onion powder, Italian seasoning, fennel seeds, oregano, parsley, paprika, red pepper flakes, salt, and pepper until the sausage is coated in spices.
  3. Build the flavor base:
    Return the pan to medium heat. Add the minced garlic and cook for 1 minute, stirring until fragrant.
  4. Add the veggies:
    Stir in the arugula and cherry tomatoes. Cook until the arugula wilts and the tomatoes burst.
  5. Make the sauce:
    Add the passata, chicken broth, and heavy cream. Stir and let the sauce simmer for 5 minutes.
  6. Cook the pasta:
    Boil the penne according to package instructions. Scoop out ÂĽ cup of pasta water before draining.
  7. Combine:
    Add the reserved pasta water to the sauce and stir. Simmer for another 5 minutes, then add the drained pasta and toss gently to coat.
  8. The burrata moment:
    Turn off the heat. Nestle the four burrata balls on top of the pasta, cover with a lid, and let sit for 20 minutes so the burrata gets perfectly soft and creamy.

Notes

  • Substitute arugula with spinach, baby arugula, or a mix if preferred.
  • Roma tomatoes (chopped) work just as well as cherry tomatoes.
  • One serving is approximately 1 portion of pasta plus ½ burrata ball.
  • For a less spicy version, reduce red pepper flakes to 1 teaspoon.

Tips

  • Serve family-style in a shallow pot, or plate individually for a fancier presentation with fresh basil.
  • Kids can help with measuring spices, rinsing veggies, or placing the burrata balls on top—making dinner a fun family activity.

Find it online: https://www.jenn-smith.com/creamy-arrabbiata-pasta-with-sausage-and-burrata/