If you’re craving a dish that sings with bright, vibrant flavors and comes together with minimal fuss, this One-Pot Lemony Pasta with Sausage, Broccoli Rabe, and Burrata Recipe is an absolute game-changer. Imagine tender pasta enveloped in a zesty lemon sauce, mingled with savory Italian sausage and the beautiful bite of broccoli rabe, all topped with luscious, creamy burrata. It’s a perfect harmony of textures and tastes that feels both comforting and fresh, making it a beloved weeknight winner and a crowd-pleaser every time.
Ingredients You’ll Need
These simple, straightforward ingredients come together to create a dish bursting with flavor, texture, and a lovely balance of brightness and richness. Each one plays a vital role, from the hearty Italian sausage to the tangy lemon zest and the creamy burrata that crowns the pasta.
- 12 ounces short pasta (orecchiette or rigatoni): The perfect shape to hold sauce and sausage bits for every bite.
- 1 tablespoon olive oil: Adds a subtle fruitiness and helps cook the sausage evenly.
- 1 pound Italian sausage (casings removed): Provides savory depth and a satisfying meaty texture.
- 4 cloves garlic (minced): Infuses a fragrant, aromatic backbone to the dish.
- 1 bunch broccoli rabe (trimmed and chopped): Offers a pleasant bitterness that contrasts beautifully with lemon and cheese.
- 1 teaspoon red pepper flakes (optional): A touch of heat that can be adjusted to your liking.
- Zest and juice of 1 lemon: Brings a welcomed bright, citrusy punch that lifts the pasta.
- ½ cup grated Parmesan cheese: Adds sharp, nutty complexity and helps create a silky sauce.
- ½ cup reserved pasta water: Key for loosening and blending the sauce with the pasta.
- Salt and black pepper to taste: Essential seasoning to balance all the flavors.
- 8 ounces burrata cheese (torn into pieces): Melts deliciously on top, creating a rich, creamy finish.
- Fresh basil or parsley for garnish: Adds a fresh herbal note and pops of color.
How to Make One-Pot Lemony Pasta with Sausage, Broccoli Rabe, and Burrata Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil and cooking your short pasta until it is perfectly al dente. This firm bite is important because it will soak in all the lovely lemony sauce without becoming mushy. Before draining, reserve half a cup of the starchy pasta water—this liquid gold is what will pull your sauce together later on.
Step 2: Brown the Sausage
In the same pot, warm the olive oil over medium heat and add your Italian sausage, breaking it up as it cooks. This step is pure magic because as the sausage browns, it releases rich, flavorful oils that will coat the pasta and vegetables, infusing every bite with that classic savory goodness.
Step 3: Sauté Garlic and Broccoli Rabe
Once the sausage is beautifully browned, toss in the minced garlic and red pepper flakes. A quick minute of cooking unlocks their aromatic qualities. Then add the chopped broccoli rabe, stirring until it wilts and becomes tender but still has a bit of bite, which contributes a lovely contrasting texture and a slight pleasant bitterness that balances the dish.
Step 4: Combine Pasta and Finish the Sauce
Return the cooked pasta to the pot, then sprinkle in the lemon zest and pour in the lemon juice. Add the grated Parmesan cheese and a splash of the reserved pasta water, stirring everything together to create a light, glossy sauce that clings to every piece of pasta. Keep some of the pasta water handy to adjust the sauce’s consistency as needed. Finish by seasoning with salt and pepper, tasting as you go to achieve that perfect balance.
Step 5: Add Burrata and Fresh Herbs
Remove the pot from heat and gently fold in the torn burrata pieces. As the cheese warms, it melts just enough to add a creamy, indulgent layer. Sprinkle chopped fresh basil or parsley over the top to introduce a fresh, green aroma and to brighten the presentation.
How to Serve One-Pot Lemony Pasta with Sausage, Broccoli Rabe, and Burrata Recipe
Garnishes
A little goes a long way with garnishes here. A sprinkle of extra Parmesan or some crunchy toasted pine nuts adds wonderful texture, while a drizzle of good-quality extra virgin olive oil enhances richness. Freshly cracked black pepper right before serving brings a subtle heat and fragrance that elevates the entire plate.
Side Dishes
This dish is hearty enough to stand alone, but if you want to round out the meal, consider serving it alongside a crisp green salad with a tangy vinaigrette or some warm, crusty bread to mop up the lemony sauce. A simple roasted vegetable such as asparagus or carrots complements the meal beautifully without stealing attention.
Creative Ways to Present
For a more elegant touch, serve the pasta in shallow bowls and top each portion with a generous burrata piece and a fresh herb sprig. You can also finish with a thin lemon slice perched on the rim for added visual appeal. For a casual dinner party, place everything in a large serving dish and let guests dish up their favorite portions, encouraging conversation and sharing.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your One-Pot Lemony Pasta with Sausage, Broccoli Rabe, and Burrata Recipe, store them in an airtight container in the refrigerator. The flavors only deepen overnight, and it keeps well for up to 3 days. Just be sure to keep the burrata separate if possible, as it can become watery when refrigerated.
Freezing
While the sausage and pasta can freeze, the freshness of lemon and creamy burrata does not freeze well, as it alters the texture. For freezing, save the pasta and sausage mixture without the burrata or herbs, and freeze in a sealed container for up to one month. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the leftovers gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce as needed. Add burrata fresh after reheating for that creamy finish, or substitute with a sprinkle of Parmesan if burrata isn’t available.
FAQs
Can I use another green instead of broccoli rabe?
Absolutely! If broccoli rabe feels too bitter, kale or spinach makes a great substitute. Just adjust cooking times—kale might take a bit longer to soften, while spinach wilts quickly. Blanching broccoli rabe briefly before sautéing can also tame its bitterness.
What type of sausage works best for this recipe?
Italian sausage, whether mild or spicy, works wonderfully here. You can choose based on your heat preference. Removing the casings helps the sausage break up nicely and distribute evenly throughout the pasta.
Can I make this dish vegetarian?
Yes! Simply leave out the sausage and add more hearty vegetables like mushrooms or roasted chickpeas for protein. You might want to add a splash of vegetable broth or a pinch of smoked paprika to keep the depth of flavor.
Is this recipe suitable for meal prep?
It sure is. The pasta holds up well for a couple of days in the fridge, making it ideal for lunches or quick dinners. Just add the burrata fresh when serving to maintain its creamy texture.
Can I use a different type of cheese if I don’t have burrata?
If burrata isn’t available, fresh mozzarella or creamy ricotta can be good alternatives. They won’t have the exact same luxurious texture but will still provide a lovely creamy element to the dish.
Final Thoughts
This One-Pot Lemony Pasta with Sausage, Broccoli Rabe, and Burrata Recipe has quickly become one of my absolute favorites to make for friends and family. It’s delightful how something so simple and quick can taste so indulgently fresh and satisfying. I encourage you to give it a try—you’re in for a treat that feels effortlessly special every single time.
Print
One-Pot Lemony Pasta with Sausage, Broccoli Rabe, and Burrata Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This One-Pot Lemony Pasta with Sausage, Broccoli Rabe, and Burrata is a vibrant Italian-American main course combining tender pasta, savory Italian sausage, and slightly bitter broccoli rabe, all brightened with fresh lemon and finished with creamy burrata cheese. It’s a comforting yet fresh meal that comes together quickly using a single pot, making cleanup easy and the flavors meld beautifully.
Ingredients
Ingredients
- 12 ounces short pasta (such as orecchiette or rigatoni)
- 1 tablespoon olive oil
- 1 pound Italian sausage (casings removed)
- 4 cloves garlic (minced)
- 1 bunch broccoli rabe (trimmed and chopped)
- 1 teaspoon red pepper flakes (optional)
- Zest and juice of 1 lemon
- ½ cup grated Parmesan cheese
- ½ cup reserved pasta water
- Salt and black pepper to taste
- 8 ounces burrata cheese (torn into pieces)
- Fresh basil or parsley for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve ½ cup of the pasta water, then drain and set pasta aside.
- Brown Sausage: In the same pot, heat olive oil over medium heat and cook the sausage, breaking it up with a spoon, until browned and fully cooked, about 6–8 minutes.
- Sauté Aromatics: Add the minced garlic and red pepper flakes to the browned sausage and cook for 1 minute until fragrant.
- Cook Broccoli Rabe: Stir in the chopped broccoli rabe and cook until wilted and tender, about 3–4 minutes.
- Combine and Sauce: Return the drained pasta to the pot, then add the lemon zest, lemon juice, Parmesan cheese, and a splash of the reserved pasta water to create a light sauce. Stir to combine, adding more pasta water if needed.
- Season: Season with salt and freshly ground black pepper to taste. Remove from heat.
- Finish and Serve: Top the pasta with torn burrata cheese and garnish with fresh basil or parsley before serving.
Notes
- If broccoli rabe is too bitter, blanch it in boiling water for 1–2 minutes before sautéing.
- Kale or spinach can be substituted for broccoli rabe if preferred.
- Both mild and spicy Italian sausage varieties work well in this recipe.
