Cheesy One-Pot Beef and Sausage Pasta with Red Pepper, Mushrooms and Burrata is everything the name suggests. Fusilli pasta is swathed in a luscious, rich, cheesy sauce loaded with bolognese and caramelised sausages and vegetables. Topped with a creamy Burrata and fresh herbs, you'll be deliberately making extra bolognese, simply so you can add this dish to your repertoire!
Serves 4 - 5
Collect together your equipment (see Recipe Notes below) and ingredients.
Peel and roughly chop the onion and garlic, remove the stem and seeds from the pepper and roughly chop, clean the mushrooms. Blitz in the food processor until finely chopped. Alternatively, you can chop the vegetables by hand.
Heat the oil over a moderately high temperature and add the finely chopped vegetables. Cook for around 5 minutes, stirring from time to time, until they have softened and lightly caramelised.
As the vegetables cook, remove the skins from the sausages.
Add the sausages and chilli flakes to the pan and break up with a spoon. Cook for a further 5 minutes, stirring from time to time.
Add the pasta, Bolognese, stock and milk and cook, stirring regularly, for around 10 minutes, or until the pasta is al dente.
Stir in the cheddar cheese and cook for a further 2 -3 minutes or until the cheese has melted. Taste and adjust seasoning, if necessary.
Top with Burrata and sprinkle with chopped fresh herbs.
Delicious as is or with garlic bread and a green salad.
Equipment:
Ingredients of cooking for 2 - 3 people: