One Pot Lemony Pasta with Sausage, Broccoli Rabe, and Burrata

  • Author: Morgan
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 6 servings 1x


  • 1 pound package rigatoni or other pasta
  • Kosher salt, to taste
  • 10 ounces broccoli rabe, trimmed and cut into 3 inch pieces
  • 1 tablespoon olive oil
  • 1 pound sweet Italian sausage, crumbled
  • 8 ounces fennel, bulb sliced and fronds reserved for topping
  • 3 cloves garlic, minced
  • 1 teaspoon crushed red pepper
  • 2 lemons, zested and juiced
  • 1/2 cup parmesan cheese
  • 8 ounces burrata cheese
  • Fresh basil leaves, to serve


  1. Bring a large pot of generously salted water to a boil. Cook the pasta to al dente according to package directions. Add broccoli rabe 1 minute before pasta is done cooking and let boil. Reserve 1 cup of the pasta water and set aside. Drain the pasta mixture into a colander.
  2. Add 1 tablespoon of oil to the pasta pot and return to medium-high heat. Add the fennel and cook, stirring occasionally, until the fennel is soft, about 5-6 minutes. Add the garlic and sausage and cook, breaking up the sausage as it browns, until crisp.
  3. Stir in the crushed red pepper and lemon zest and cook for a minute. Stir in the hot pasta mixture, lemon juice, and parmesan cheese. Add the pasta water, starting with 1/2 cup and adding more if needed, and mix and continue to heat until a sauce forms and clings to the pasta.
  4. Serve warm with burrata cheese, basil, and fennel fronds.