Spicy Sausage Burrata Pasta

Why You’ll to Try It

• The sausage gets deeply browned and stays chunky rather than disappearing into the sauce.
• The tomato sauce is spicy, rich and slightly rustic.
• Blistered cherry tomatoes add sweeter little pockets through the pasta.
• Burrata makes the whole thing creamy without turning it into a cream sauce.
• Basil and Parmesan keep the finish fresh and savoury.
• It comes together in one pan plus the pasta pot.
• It feels like something you’d order out but is very manageable at home.

Ingredients

This serves about 4 people.

For the Pasta

• 350g fusilli or another twisted pasta
• Salt, for the pasta water

For the Sausage Tomato Sauce

• 400g Italian sausage
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, finely chopped
• 250g cherry tomatoes
• 1 x 400g tin chopped tomatoes
• 1 tablespoon tomato purée
• 1 teaspoon chilli flakes
• 1 teaspoon dried oregano
• 1/2 teaspoon fennel seeds, optional
• 1/2 teaspoon black pepper
• Salt, to taste

To Finish

• 1 large ball burrata
• 40g finely grated Parmesan
• Fresh basil leaves
• Extra chilli flakes
• 1 tablespoon extra-virgin olive oil
•  

A Few Notes Before You Start

Use a sausage with plenty of flavour.

Italian sausage works especially well because it already has garlic, herbs and often fennel running through it.

I like breaking the sausage into rough pieces rather than tiny crumbs.

That way you get proper browned chunks scattered through the pasta.

The cherry tomatoes should go in whole or halved.

They soften and blister in the pan and some will burst on their own.

That mix of whole tomatoes and collapsed ones gives the sauce much better texture.

And with the burrata, don’t stir it into the pan.

Put it on top at the end.

That soft creamy centre should melt into the pasta as you serve it.

Instructions

1. Cook the Pasta

1. Bring a large pot of generously salted water to the boil.
2. Add the fusilli.
3. Cook until just al dente.
4. Scoop out about 200ml of pasta water before draining.
5. Drain the pasta and set aside.

Do not rinse it.

You want the starch left on the pasta because it helps the tomato sauce cling to all those twists.

2. Brown the Sausage

1. Heat a large frying pan over medium-high heat.
2. Add the olive oil.
3. Remove the sausage meat from the casings if needed.
4. Add the sausage to the pan in rough chunks.
5. Let it sit for a minute or two before stirring.
6. Cook for about 6 to 8 minutes, turning occasionally, until browned and cooked through.

Try not to mash it up too much.

The dark, caramelised edges are one of the best parts.

3. Cook the Onion

1. Lower the heat slightly.
2. Add the chopped onion to the same pan.
3. Cook for about 4 minutes, until softened.
4. Stir in the garlic.
5. Cook for another 30 seconds.

The pan will already have loads of flavour from the sausage, so let the onions pick that up.

4. Add the Cherry Tomatoes

1. Add the cherry tomatoes.
2. Stir them through the sausage and onions.
3. Cook for 4 to 5 minutes.
4. Let them soften and blister.
5. Press a few gently with the back of your spoon if they haven’t started bursting.

Don’t crush all of them.

You want some whole tomatoes left in the finished pasta.

5. Build the Sauce

1. Add the tomato purée.
2. Stir for about 1 minute.
3. Add the chopped tomatoes.
4. Add the chilli flakes.
5. Add the oregano.
6. Add the fennel seeds, if using.
7. Season with black pepper and a little salt.
8. Stir everything together.
9. Simmer for 10 to 12 minutes.

The sauce should thicken slightly but still look loose enough to coat the pasta.

If it gets too thick, add a splash of the reserved pasta water.

6. Add the Pasta

1. Tip the drained fusilli into the sauce.
2. Toss everything together.
3. Add a splash of pasta water if needed.
4. Stir in half of the grated Parmesan.
5. Toss again until the pasta is glossy and well coated.

You want sauce caught inside all those spirals.

That is why fusilli works so well here.

7. Add the Burrata

1. Spoon the pasta into a large serving bowl.
2. Place the burrata on top.
3. Tear it open gently with a spoon.
4. Let the creamy centre spill over the pasta.
5. Scatter over the remaining Parmesan.
6. Add fresh basil leaves.
7. Finish with chilli flakes.
8. Drizzle with extra-virgin olive oil.

Serve it straight away.

The burrata is at its best when the pasta is still hot enough to soften it slightly.

 

Getting the Sausage Right

The sausage needs colour.

If it goes into the pan and immediately gets stirred around constantly, it won’t brown properly.

Let it sit.

That first minute gives you those dark edges that make the sauce taste much better later.

Also, keep the pieces rough and uneven.

They look better and give you more texture.

Tiny sausage crumbs disappear into the sauce too easily.

How Spicy Should the Sauce Be?

That depends entirely on you.

One teaspoon of chilli flakes gives you a noticeable kick without making the pasta aggressive.

If you like more heat, add more.

You can also use spicy Italian sausage and then cut back on the chilli flakes.

Taste as you go.

That matters with sausage because some brands are already heavily seasoned.

The Burrata Is Doing More Than Looking Pretty

It’s not just there for show.

Once the creamy centre starts mixing into the hot tomato sauce, it softens the acidity and makes everything feel richer.

That is why I don’t stir cream into the pan.

You get that contrast instead.

Some bites are properly tomatoey and spicy.

Others have a streak of creamy burrata running through them.

Much better.

Why I Like Twisted Pasta Here

Fusilli catches sauce really well.

The tomato mixture settles into all those little grooves and twists.

It also holds onto tiny pieces of sausage, Parmesan and softened tomato.

Penne would work.

Rigatoni would work.

But the twists are especially good for this kind of chunky sauce.

Easy Swaps

You can change a few things without losing the feel of the dish.

Try:

• Rigatoni instead of fusilli
• Spicy sausage instead of mild
• Mozzarella if you can’t find burrata
• Pecorino instead of Parmesan
• Baby spinach stirred in at the end
• Roasted red peppers for extra sweetness
• A little lemon zest over the top for freshness

I would keep the burrata if you can.

It really does make this one.

What to Serve With It

This pasta is already filling, so I wouldn’t go too heavy on sides.

A simple green salad works well.

Something with lemon or vinegar is especially good because the pasta itself is rich.

Garlic bread also works, obviously.

There is never much argument against garlic bread.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days.

If possible, keep any leftover burrata separate.

To reheat the pasta:

• Add it to a frying pan over low heat.
• Add a splash of water.
• Stir gently until warmed through.
• Add fresh Parmesan before serving.

The burrata is best added cold or at room temperature after reheating.

Q&A

Can I use regular mozzarella instead of burrata?

Yes.

Fresh mozzarella works well, but it won’t have the same creamy centre.

Can I make this without sausage?

Yes.

Use mushrooms instead and brown them well.

You’ll lose some richness, but it will still be good.

Can I use jarred tomato sauce?

You can, but a quick homemade sauce works better here because the sausage and tomatoes already bring so much flavour.

Can I make it less spicy?

Yes.

Cut the chilli flakes in half or leave them out entirely.

Can I use another pasta?

Absolutely.

Rigatoni, penne and casarecce all work well.

Do I need to roast the cherry tomatoes?

No.

They soften and blister directly in the pan.

Can I add cream?

You can, but I wouldn’t.

The burrata already gives you the creaminess you need.

Final Thoughts

The best part is breaking into the burrata once the bowl hits the table.

You get that soft creamy centre spilling over the spicy tomato pasta, the sausage still has those browned edges, and the cherry tomatoes have gone sweet and jammy around the sides.

Then basil and Parmesan land on top and the whole thing just works.

It’s bold, a little messy, properly comforting and very hard to stop eating.

Which is exactly what I want from pasta.