Satisfying Sausage Asparagus Farfalle

This vibrant farfalle dish mixes savory Italian sausage with crisp asparagus and silky burrata, coming together with stuff you've got in your pantry. The crunchy sausage bits work perfectly against the soft asparagus, giving you comfort food that still feels fancy.

I whipped this up one night when the farmers market was loaded with asparagus. My kids instantly called it their favorite pasta ever, and now we make it regularly whenever asparagus shows up in season.

Ingredients

• Farfalle pasta: catches sauce and tiny sausage pieces in its butterfly shape
• Italian sausage: brings rich taste and hearty protein - go with sweet or spicy based on what you like
• Asparagus: adds fresh pop and seasonal goodness - grab stems with bright color and tight tops
• Sweet onion: creates a tasty foundation that softens as it cooks - try to find Vidalia if you can
• Garlic cloves: give that amazing smell - stick with real cloves instead of the jarred stuff
• Starchy pasta water: works magic to make a smooth sauce without needing any cream
• Parmesan cheese: throws in nutty, salty goodness and helps your sauce get thicker - grate it fresh if possible
• Burrata cheese: makes little pockets of creamy heaven throughout - pick ones that feel soft when you touch them
• Red pepper flakes: let everyone add their own kick of heat based on what they can handle

Step-by-Step Instructions

Prepare The Pasta:

Fill a big pot with water, bring it to a bubbling boil and throw in plenty of kosher salt till it tastes like the ocean. Toss in the farfalle and cook until it's got a slight bite - usually takes about 10-12 minutes. Don't forget to save a whole cup of that cooking water before draining - you'll need it for your sauce.

Crisp The Sausage:

While your pasta bubbles away, warm some olive oil in a big skillet over medium heat. Squeeze the sausage out of its casing and drop it in the hot pan, breaking it into tiny chunks with your spoon. Sprinkle with salt and pepper. Let it sit without touching for about 2 minutes to get those yummy crispy edges. Keep cooking until it's nicely browned all over, roughly 7-8 minutes total. Scoop the crispy meat onto a paper towel but leave all that tasty fat in the pan.

Sauté The Aromatics:

Toss your chopped onion into the leftover sausage fat and let it cook for 3 minutes until it goes soft and see-through. Throw in your chopped garlic and cook another 2 minutes, stirring often so it doesn't burn. Your kitchen should smell amazing right now. Add another small pinch of salt and pepper to build up the flavor.

Cook The Asparagus:

Drop your asparagus pieces into the pan with the onions and garlic, stirring to coat them in the flavorful oil. Let them cook for 6-8 minutes depending on how thick they are, until they turn bright green and get tender but still have some crunch. You want them fork-friendly but not mushy.

Combine Everything:

Dump your drained pasta right into the veggie skillet. Pour in about 2/3 cup of that saved pasta water and stir like crazy to mix everything together. Shower it with parmesan while you keep stirring, letting the cheese melt into the sauce. Now add back those crispy sausage bits and toss it all together. If it looks too dry, splash in a bit more pasta water.

Finish With Burrata:

Right before you serve, rip up the burrata and scatter the pieces throughout your pasta. The warm pasta will gently melt the cheese, creating amazing creamy spots throughout the dish. Serve it right away with red pepper flakes on the side for sprinkling.

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Burrata really makes this dish special. I found out how amazing it is when a small Italian shop opened in my neighborhood, and I've been hooked ever since. The way it melts into little creamy puddles turns basic pasta into something you'd pay good money for at a restaurant.

Storing Leftovers

This pasta tastes best when you eat it right away, but you can keep leftovers in a sealed container in your fridge for up to 2 days. When you warm it up, add a little water or broth since the sauce gets pretty thick in the fridge. Just know that burrata changes once it's been refrigerated, so if you think you'll have extras, maybe set some pasta mix aside before adding cheese, then top with fresh burrata when you eat it the next day.

Seasonal Adaptations

Asparagus works great in spring, but you can swap in different veggies all year. Try zucchini and cherry tomatoes during summer months. When fall comes around, go with butternut squash and sage. In winter, broccoli and sun dried tomatoes taste fantastic. The base of crispy sausage and pasta lets you showcase whatever veggies look good at the market that day.

Serving Suggestions

Enjoy this pasta all by itself as a complete meal or pair it with a simple arugula salad dressed with just lemon juice and olive oil. It goes perfectly with a medium Italian red wine like Chianti Classico or Barbera d'Asti. Want to make it extra special? Warm up your bowls before serving so the dish stays hot longer and the burrata stays creamy until the last bite.

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Recipe FAQs

→ Can I substitute a different pasta shape?

You bet! Though farfalle (bow tie) works great because it catches sauce and sausage bits perfectly, you can try other medium shapes like penne, rotini, or orecchiette too. Just cook according to your package directions and don't forget to save some of that cooking water.

→ What can I use instead of burrata cheese?

If you can't find burrata, fresh mozzarella works in a pinch. For similar creaminess but different flavor, try adding a scoop of ricotta or mascarpone at the end. Another option is using regular mozzarella with a little heavy cream mixed in to mimic burrata's soft center.

→ How do I know when the asparagus is properly cooked?

Your asparagus should be tender but still have some texture. You'll know it's done when a fork goes through easily. Cooking time changes depending on how thick your spears are. Skinny ones need just 4-5 minutes, while thicker stalks might take 6-8 minutes to get just right.

→ What's the purpose of the starchy pasta water?

That starchy pasta water is the magic trick that pulls everything together. When you mix it with cheese, it turns into a smooth sauce that wraps around every bite of pasta. The starch helps sauce stick to the pasta and gives it thickness without making it heavy.

→ Can I make this dish ahead of time?

This dish tastes best fresh off the stove, mainly because the burrata should be torn and added right before you eat. But you can get a head start by cooking the sausage, getting the veggies ready, and even boiling the pasta (just toss it with a bit of oil so it won't clump). Then quickly warm everything up and put it all together right before dinner.

→ Is there a vegetarian version of this dish?

Definitely! Swap out Italian sausage for a veggie sausage or try some browned mushrooms (portobello or cremini are great) for that meaty feel and rich flavor. You can also throw in some roasted cherry tomatoes or sun-dried tomatoes to add more complex tastes.