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Salsiccia and burrata pasta – recipe
Pasta Salsiccia e Burrata: this is home cooking in Italian. The wonderfully spicy sausage turns the sugo into real soul food. The gentle soul of the burrata adds a creamy highlight on top. A real insider tip for quick meals!
Schritt für Schritt durch´s Rezept
- Step 1Peel the onion and garlic. Cut the onion into strips and chop the garlic and chili.
- Step 2Lightly mix the San Marzano tomatoes in a tall bowl using a hand blender.
- Step 3For the sauce, place a large pan on the heat. Remove the skin from the salsiccia and fry in the pan. Divide into large pieces with a spoon. (No additional oil is required for frying).
- Step 4After about 5 minutes, add the onions and sauté until translucent. Also add the garlic, chili and rosemary sprigs.
- Step 5When everything has taken on a nice color, add the tomato paste and deglaze with white wine after 2-3 minutes. When the white wine has evaporated, top up with the San Marzanos and reduce the sauce for 5 minutes. Taste the sauce and add more salt if necessary.
- Step 6At the same time, cook the pasta in a large pan of boiling salted water until al dente.
- Step 7Drain the finished pasta, add to the sauce while hot and mix well.
- Step 8Place the pasta in a preheated serving bowl, top with the burrata balls and basil and finish with a few drops of olive oil.
Salsiccia and burrata – original from Italy
This dish is really delicious – but it really only works with genuine Italian ingredients.
But what is so special about salsiccia? Salsiccia simply cannot be compared with German Mettwurst sausages. Although the coarse structure is similar, the seasoning of salsiccia is unique and incomparable.
Burrata, on the other hand, is the little sister of mozzarella. From the outside, the cheese looks exactly like mozzarella. But the surprise is on the inside, because the little bag is filled with creamy, thick cream.
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