It’s been unusually busy at work and unseasonably warm in the Bay Area, so I’ve had little time, energy or desire to cook. That’s where this pasta with sausage, zucchini, corn and burrata comes in. It’s super easy to make yet surprisingly satisfying, especially on a hectic summer day.
The recipe requires a short list of ingredients (many of which you likely have on hand) and less than 30 minutes to prepare. While the pasta boils, you can sauté the meat and veggies. Finish the dish by tossing everything together – including all the sausage drippings – and piling on the cheese. After just one bite, you’ll see why sauce is superfluous.
If you’ve never enjoyed pasta topped with buttery burrata, you must recreate this entrée ASAP. I guarantee you’ll fall in love with it.
Recipe adapted from Garrubbo Guide.
- 8 ounces casarecce or other short pasta
- ½ pound hot Italian sausage, removed from its casing
- ½ onion, diced
- 1 zucchini, diced
- 1 ear corn
- sea salt and freshly ground black pepper, to taste
- 1 ball burrata, sliced
- Asiago cheese, shaved
- Bring a large pot of water to a boil. Cook casarecce until al dente according to package directions. Drain, reserving 1 cup cooking liquid.
- In a large fry pan over medium-high heat, brown sausage, breaking it into bite-size pieces with a spoon.
- Once sausage is browned, add onion and cook until slightly caramelized, about 5 minutes.
- Add zucchini and sauté until it starts to brown, about 3 minutes.
- Use a sharp knife to shave off kernels from corn cob. Add corn kernels to the fry pan and sauté for 1 minute.
- Add cooked pasta to the fry pan and toss to combine. Add some of the reserved cooking liquid if pasta seems dry. Season with salt and pepper to taste.
- Serve immediately with burrata and Asiago cheese.
