Salsiccia Rigatoni with Burrata Salad

A rich and creamy Salsiccia pasta featuring sautéed sausage, mushrooms, and a luscious tomato-cream sauce, served alongside a fresh burrata salad with cocktail tomatoes and basil, perfect for an elegant restaurant-style meal.

Steps

1. Heat a skillet over medium heat and sauté the yellow onion, garlic, and mushrooms for about 5 minutes until softened. 2. Add the salsiccia sausage meat, breaking it up with a spoon, and cook for another 5 minutes until browned. 3. Stir in the tomato paste, white wine, heavy cream, and halved cocktail tomatoes. Let simmer gently for 5-7 minutes until the sauce thickens. 4. Season with chili flakes, salt, and pepper to taste. 5. Meanwhile, cook the rigatoni pasta according to package instructions until al dente. Drain and set aside. 6. Toss the cooked pasta with the creamy salsiccia sauce. 7. For the burrata salad, arrange burrata cheese on a plate surrounded by halved cocktail tomatoes and fresh basil leaves. 8. Drizzle with olive oil and season with salt and black pepper. 9. Serve the sauced rigatoni on a fine plate with the burrata salad on the side for an elegant presentation.

150 g salsiccia sausage meat 1/4 yellow onion, finely chopped 1 garlic clove, minced 60 g champignon mushrooms, sliced 1 tablespoon tomato paste 1 tablespoon dry white wine 90 ml heavy cream 4-5 cocktail tomatoes, halved Pinch of chili flakes Salt to taste Black pepper to taste 125 g rigatoni pasta 50 g burrata cheese 5-6 cocktail tomatoes, halved (for salad) Fresh basil leaves 1 teaspoon olive oil (for salad) Salt and black pepper (for salad)