Spaghetti, Burrata and Sausage

No heavy sauce, just pasta, tomatoes, some bright greens, a bit of sausage and fresh, creamy burrata. Summer, I know you're coming soon! 

Ingredients:

1/2 lb Italian sausage, mild or hot 

1 lb spaghetti

3/4 cup reserved pasta water

2 tbsps olive oil

pinch red pepper flakes

2 tsps minced garlic

1 1/2 cups grape tomatoes

2 cups packed baby spinach leaves

1 tbsp honey

1 cup frozen green peas, thawed

1 ball burrata cheese, at room temperature

juice of 1/2 a lemon

2 tbsps butter

salt and pepper to taste

Fresh basil leaves (wish I'd had some today but had to skip it)

and more baby spinach leaves to garnish

In a large skillet heat the olive oil to medium high. Remove the casings from the sausages and break up in the pan. Cook a few minutes until brown and just cooked through then remove to a plate. Reduce heat to medium low or low and add the garlic and red pepper flakes. Stir a few seconds before adding the tomatoes and honey. Stir together and cook until tomato skins start to burst. You can also pierce the tomatoes with a knife to release their juices. Cook 10-15 minutes.

While the tomatoes are doing their thing, cook the spaghetti until just a minute or 2 under the time required to cook it. Reserve 3/4 cup pasta water, then drain the spaghetti. Pour the pasta water in with the tomatoes. Bring to a boil, then simmer 2-3 minutes before adding the pasta and sausage and cooking an additional 2 minutes. 

With everything heated through, stir in the spinach, peas, butter and lemon juice and stir together for a couple of minutes.

Serve topped with burrata broken over the top, some fresh baby spinach leaves and salt and pepper to taste. Here's where fresh basil leaves would awesome!

Serves 4-6

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