Recipes

Pasta  with  Arugula  Pesto,  Sausage  and  Burrata

  • Prep time

    15 min

  • Cook time

    15 min

  • Servings

    4
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Ingredients

  • 450 g of tagliatelle (or fettuccine)
  • 1 package (375 g) of ROMA White wine & Italian Spices sausage, meat only
  • 40 g of arugula (about 2 large handfuls)
  • 180 ml (¾ cup) of arugula pesto (homemade or store-bought)
  • Burrata (2 pieces X 125 g)
  • 60 ml (¼ cup) of pistachios, roughly chopped
  • 15 ml (1 tbsp) of olive oil (if needed)
  • Salt and pepper, to taste
  • Basil leaves, for garnish

Preparation

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 250 ml (1 cup) of the cooking water, then drain.
  2. In a large skillet over medium-high heat, warm up the oil and cook the sausage meat for 6 to 8 minutes, breaking it up, until nicely browned. Reduce the heat to low.
  3. Add the drained pasta to the skillet. Stir in the arugula pesto and mix well. Gradually add some of the reserved cooking water (about 60 to 125 ml / ¼ to ½ cup) to create a well-coated sauce.
  4. Stir in half of the arugula and cook for 30 seconds, just until slightly wilted. Season with pepper to taste (and salt if needed).
  5. Divide the pasta among 4 plates. Top each portion with ½ burrata (or 1 burrata for every 2 servings). Sprinkle with pistachios and garnish with basil.
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Roma  products  used  in  this  recipe

White wine & italian spices

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