Go Back
Print
Photograph of Cheesy One-Pot Beef and Sausage Pasta with Red Pepper, Mushrooms and Burrata

Cheesy One-Pot Beef and Sausage Pasta with Red Pepper, Mushrooms and Burrata

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

Course Dinner, Lunch, Supper
Keyword bolognese, burrata, cheddar cheese, leftovers, one-pot, Pasta, sausages
Prep Time 10 minutes
Cook Time 25 minutes
Author Susan

Ingredients

  • 3 tablespoons olive oil
  • 1 large red onion, peeled and roughly chopped
  • 1 large red pepper, stem and seeds removed and roughly chopped
  • 150g mushrooms, cleaned and finely chopped
  • 4 cloves of garlic, peeled and finely chopped
  • 6 sausages, skins removed and crumbled
  • ¼ - ½ teaspoon chilli flakes
  • 375g pasta of your choice – I used fusilli
  • 450g Bolognese sauce
  • 450ml beef or chicken stock
  • 450ml milk
  • 225g grated cheddar cheese
  • 1 Burrata, at room temperature (or 2 if you prefer)
  • chopped parsley or basil
  • salt and freshly ground black pepper, if necessary

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. 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.

  3. 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.

  4. As the vegetables cook, remove the skins from the sausages.

  5. 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.

  6. Add the pasta, Bolognese, stock and milk and cook, stirring regularly, for around 10 minutes, or until the pasta is al dente.

  7. 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.

  8. Top with Burrata and sprinkle with chopped fresh herbs.

  9. Delicious as is or with garlic bread and a green salad.

Recipe Notes

Equipment:

  • kitchen scales, measuring jug and spoons
  • food processor
  • chopping board and knife
  • cast iron pan or saucepan
  • grater

Ingredients of cooking for 2 - 3 people:

  • 2 tablespoons olive oil
  • 1 small red onion, peeled and finely chopped
  • 1 small red pepper, stem and seeds removed and finely chopped
  • 100g mushrooms
  • 2 cloves of garlic
  • 4 sausages, skins removed and crumbled
  • ¼ teaspoon chilli flakes
  • 250g pasta of your choice - I used fusilli
  • 300g Bolognese/ragù
  • 300ml beef or chicken stock
  • 300ml milk
  • 150g grated cheddar cheese
  • 1 Burrata
  • Chopped parsley or basil
  • Taste and adjust seasoning if necessary