Creamy Pesto Sausage Pasta with Burrata

This Creamy Pesto Sausage Pasta with Burrata is made with Italian sausage, fresh pesto, cherry tomatoes, and a simple creamy sauce, then finished with burrata, toasted pine nuts, and fresh basil.

I had a bowl full of cherry tomatoes from the garden sitting on my counter and fresh basil growing outside...so obviously pasta needed to happen.

This was another one of those dinners where I didn't really have a plan.

I had Italian sausage in the refrigerator, fresh pesto, heavy cream, and a ball of burrata that needed to be used. I started pulling everything out and figured we'd see where it went.

Those dinners somehow always end up being my favorites.

I browned the sausage, added garlic and my cherry tomatoes, and let the tomatoes cook until they started to soften and burst.

Then I added a little heavy cream and fresh pesto and tossed everything with hot pasta.

Honestly, I probably could have stopped right there.

But there was burrata in the refrigerator...and I'm certainly not going to leave burrata out of this situation.

I tore it right over the warm pasta, added toasted pine nuts, Parmesan, and finished everything with fresh basil from my herb garden.

So good.

Creamy without being too heavy, lots of fresh pesto flavor, and those little garden tomatoes were probably my favorite part.

Just a really good bowl of pasta made with what I already had in the kitchen.

Why You'll Love This Recipe

• Ready in about 30 minutes

• Made with simple, fresh ingredients

• Creamy without a really heavy sauce

• Italian sausage makes it hearty enough for dinner

• Fresh pesto adds tons of flavor

• Burrata makes everything better

• Perfect for using summer cherry tomatoes and fresh basil

  
  

Ingredients

For the Pasta

• 1 pound pasta

• 1 pound Italian sausage

• 2 to 3 cloves garlic, minced

• 2 cups cherry tomatoes, halved

• ½ cup heavy whipping cream

• ½ to ¾ cup fresh pesto

• ½ cup grated Parmesan cheese, plus more for serving

• Salt and freshly cracked black pepper, to taste

  
  

For Serving

• 1 ball burrata

• ¼ cup pine nuts, toasted

• Fresh basil

• Freshly grated Parmesan

• Freshly cracked black pepper

  
  

How to Make Creamy Pesto Sausage Pasta with Burrata

1. Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the pasta according to the package directions until al dente.

Before draining, reserve about 1 cup of the pasta water.

Drain the pasta and set it aside.

2. Brown the Sausage

While the pasta cooks, add the Italian sausage to a large skillet over medium heat.

Cook, breaking it into bite-sized pieces, until browned and cooked through.

If your sausage releases a lot of grease, drain off the excess.

3. Add the Garlic and Tomatoes

Add the minced garlic to the skillet and cook for about 30 seconds, just until fragrant.

Add the halved cherry tomatoes.

Cook for several minutes until the tomatoes begin to soften, blister, and release some of their juices.

Don't cook them completely down. I like having some whole pieces of tomato throughout the pasta.

4. Make the Creamy Pesto Sauce

Reduce the heat to low.

Pour in the heavy cream and gently stir everything together. Let it simmer for a minute or two.

Add the fresh pesto and stir until combined.

Keep the heat low once you add the pesto. You don't want to boil it and lose that fresh basil flavor.

5. Add the Pasta

Add the cooked pasta to the skillet and toss until everything is coated in the creamy pesto sauce.

Add a splash of reserved pasta water at a time until the sauce is silky and coats the pasta.

Stir in the Parmesan and season with salt and freshly cracked black pepper to taste.

6. Add the Burrata

Spoon the pasta into a large serving bowl or individual bowls.

Tear the burrata over the warm pasta and let that creamy center melt right into everything.

7. Finish and Serve

Top with toasted pine nuts, freshly grated Parmesan, black pepper, and plenty of fresh basil.

Serve immediately while everything is warm and creamy.

Make It Your Own

• Use hot Italian sausage if you like a little heat.

• Add crushed red pepper flakes for an extra kick.

• Use store-bought pesto when you don't have homemade.

• Swap cherry tomatoes for chopped garden tomatoes.

• Leave off the burrata and add fresh mozzarella instead.

• Add baby spinach at the end and let it wilt into the warm sauce.

• Use chicken sausage for a lighter option.

  
  

What to Serve With It

This pasta is pretty hearty on its own, so I keep the sides simple.

• Garlic bread or a warm baguette

• Simple arugula salad

• Roasted asparagus

• Roasted green beans

• Fresh garden salad

  
  

Storage & Leftovers

Store leftover pasta in an airtight container in the refrigerator for up to 3 days.

I recommend storing leftover burrata separately if possible.

When reheating the pasta, add a small splash of cream, milk, or water to loosen the sauce.

Reheat gently so the pesto doesn't become oily.

Frequently Asked Questions

What kind of pasta works best?

I like a pasta shape that holds onto all that creamy pesto sauce. Penne, rigatoni, fusilli, bow ties, or orecchiette would all be great.

Can I use store-bought pesto?

Absolutely. Homemade pesto is wonderful when you have fresh basil, but a good refrigerated pesto makes this an incredibly easy weeknight dinner.

Do I have to use burrata?

No. The pasta is delicious without it, but the burrata adds a creamy finish that I love. Fresh mozzarella or extra Parmesan would also work.

Can I use regular tomatoes instead of cherry tomatoes?

Yes. Chop fresh garden tomatoes into bite-sized pieces and cook them just until they begin to soften and release their juices.

Why do I need to save the pasta water?

The starchy pasta water helps loosen the sauce without watering down the flavor. Add just a little at a time until the sauce coats the pasta exactly how you like it.

Can I make this without heavy cream?

You can. Leave out the cream and use a little extra pasta water and Parmesan with the pesto. It won't be quite as creamy, but it will still be delicious.

Can I make this ahead of time?

This one is best right after it's made, especially because of the burrata. You can brown the sausage and prep the tomatoes ahead of time, then finish the pasta and sauce right before dinner.

Complete the Meal

Serve this Creamy Pesto Sausage Pasta with a few favorites from The Schmidt Table:

• Simple Arugula Salad

• Roasted Asparagus

• Rosemary Garlic Bread

• Balsamic Maple Brussels Sprouts

• Strawberries & Mascarpone Cream

A Few Final Thoughts

This dinner pretty much started with me looking at all the cherry tomatoes growing in my garden and trying to figure out what I was going to do with them.

Add some fresh basil from the herb garden, pesto, Italian sausage, pasta, and burrata...and suddenly we had one of those dinners everyone wanted again.

Those are exactly the recipes I love sharing here.

Nothing complicated. Nothing you need to spend all afternoon making.

Just simple ingredients that somehow come together into a really good dinner.

And if your garden is currently giving you more cherry tomatoes and basil than you know what to do with...this is a pretty delicious way to use some of them.

If you make it, I'd love to hear what you think. Leave a comment below and let me know if you added anything of your own!

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.