Crispy Sausage Asparagus Farfalle

This colorful farfalle pasta combines the richness of Italian sausage with fresh asparagus and creamy burrata for a meal that comes together with pantry staples. The crispy bits of sausage contrast beautifully with the tender asparagus, making this dish both comforting and elegant.

I created this recipe one evening when asparagus was abundant at the farmers market. My family immediately declared it their new favorite pasta dish, and it's now in our regular rotation whenever asparagus is in season.

Ingredients

• Farfalle pasta: provides the perfect shape to catch both the sauce and small bits of sausage
• Italian sausage: adds rich flavor and satisfying protein use sweet or hot depending on your preference
• Asparagus: brings freshness and seasonal appeal choose bright green stalks with tight tips
• Sweet onion: provides a flavorful base that mellows as it cooks look for Vidalia when available
• Garlic cloves: add aromatic depth fresh is always better than pre-minced for this dish
• Starchy pasta water: is the secret to creating a silky sauce without adding cream
• Parmesan cheese: introduces nutty salty notes and helps thicken the sauce use freshly grated for best results
• Burrata cheese: creates pockets of creamy richness throughout the dish look for fresh cheese that feels soft to the touch
• Red pepper flakes: add customizable heat allowing each diner to adjust to their preference

Step-by-Step Instructions

Prepare The Pasta:

Bring a large pot of water to a rolling boil and add a generous amount of kosher salt until it tastes like sea water. Cook the farfalle according to package directions until al dente usually about 10 to 12 minutes. Before draining remember to reserve a full cup of the starchy cooking water this is crucial for creating your sauce.

Crisp The Sausage:

While the pasta cooks heat olive oil in a large skillet over medium heat. Remove sausage from casing and add to the hot pan breaking it into small pieces with a wooden spoon. Season with kosher salt and freshly ground black pepper. Allow the sausage to cook undisturbed for about 2 minutes before stirring to develop those delicious crispy bits. Continue cooking until deeply browned and cooked through about 7 to 8 minutes total. Transfer the crispy sausage to a paper towel lined plate leaving the flavorful fat in the pan.

Sauté The Aromatics:

Add the diced onion to the sausage drippings and cook for 3 minutes until they begin to soften and turn translucent. Add the minced garlic and cook for another 2 minutes stirring frequently to prevent burning. The kitchen should fill with an irresistible aroma at this point. Season with another pinch of salt and pepper to build flavor in layers.

Cook The Asparagus:

Add the asparagus pieces to the pan with the aromatics and stir to coat in the flavorful oil. Cook for 6 to 8 minutes depending on thickness until the asparagus is bright green and tender but still has some bite. You should be able to pierce it with a fork but it should not be mushy.

Combine Everything:

Add the drained farfalle directly to the skillet with the vegetables. Pour in about 2/3 cup of the reserved pasta water and stir vigorously to create an emulsion. Sprinkle in the parmesan cheese while continuing to stir allowing it to melt and incorporate into the sauce. Return the crispy sausage to the pan and toss everything together. If the sauce seems too tight add a splash more pasta water.

Finish With Burrata:

Just before serving tear the burrata into pieces and dot them throughout the pasta. The residual heat will gently warm and partially melt the cheese creating pockets of creaminess throughout the dish. Serve immediately with red pepper flakes on the side.

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Burrata is truly the star ingredient in this recipe. I discovered its magic when a local Italian market opened near me and I've never looked back. The way it melts into small pools of creaminess transforms an everyday pasta dish into something restaurant worthy.

Storing Leftovers

This pasta dish is best enjoyed fresh but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating add a splash of water or broth to loosen the sauce as it will thicken considerably when chilled. The texture of the burrata will change once refrigerated so if you anticipate leftovers consider setting aside some of the pasta mixture before adding the cheese then top with fresh burrata when serving the second time.

Seasonal Adaptations

While asparagus makes this dish shine in spring you can easily adapt it throughout the year. In summer substitute zucchini and cherry tomatoes. Fall calls for butternut squash and sage. Winter versions work beautifully with broccoli and sun dried tomatoes. The foundation of crispy sausage and pasta creates a versatile canvas for whatever vegetables are at their peak.

Serving Suggestions

Serve this pasta as a complete meal on its own or with a simple arugula salad dressed with lemon and olive oil on the side. A glass of medium bodied Italian red wine like Chianti Classico or Barbera d’Asti complements the flavors perfectly. For a special touch serve in warmed bowls to keep the dish at the ideal temperature allowing the burrata to remain creamy throughout the meal.

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Recipe FAQs

→ Can I substitute a different pasta shape?

Absolutely! While farfalle (bow tie) works beautifully because its shape catches the sauce and small bits of sausage, other medium-sized shapes like penne, rotini, or orecchiette would work well too. Just be sure to follow package cooking instructions and save some pasta water.

→ What can I use instead of burrata cheese?

If burrata isn't available, fresh mozzarella makes a good substitute. For a different flavor profile but similar creaminess, try ricotta or mascarpone stirred in at the end. You could also use regular mozzarella with a splash of cream to approximate burrata's creamy center.

→ How do I know when the asparagus is properly cooked?

Perfectly cooked asparagus should be tender but still have a slight bite. You should be able to pierce it easily with a fork. The cooking time varies based on the thickness of your asparagus - thinner spears will cook faster (4-5 minutes) while thicker spears take longer (6-8 minutes).

→ What's the purpose of the starchy pasta water?

The starchy pasta water serves as the secret ingredient that brings the sauce together. When combined with the cheese, it creates a silky emulsion that coats the pasta beautifully. The starch helps the sauce adhere to the pasta and gives it body without making it heavy.

→ Can I make this dish ahead of time?

This dish is best enjoyed immediately after preparation, particularly because of the burrata, which should be torn and added just before serving. However, you can prepare most components ahead of time: cook the sausage, sauté the vegetables, and even cook the pasta (toss with a bit of olive oil to prevent sticking). Then quickly reheat and assemble right before serving.

→ Is there a vegetarian version of this dish?

Yes! Replace the Italian sausage with a plant-based sausage alternative or use sautéed mushrooms (portobello or cremini work well) for a meaty texture and umami flavor. You could also add roasted cherry tomatoes or sun-dried tomatoes for additional flavor complexity.