Name: Cheesy One-Pot Beef and Sausage Pasta with Red Pepper, Mushrooms and Burrata
Prep time: 10 min
Cook time: 25 min
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

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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 caramelised sausages, vegetables and some bolognese sauce. 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!

In a world where we are becoming increasingly aware of the importance of up-cycling, re-using and preventing food waste, this recipe pays homage to these principles by creating a luscious, moreish pasta dish using leftover bolognese sauce, a few sausages, a range of store cupboard ingredients and buckets of cheese.

Very quick to prepare, this comfort food is made and served all in one pot; it is a delicious, family friendly supper, on the table, in less than 30 minutes. Wonderful served as is, or up your game and add garlic bread and a green salad to the menu.

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

Collect al your ingredients together:

olive oil
red onion, peeled and chopped
red pepper, stem and seeds removed and chopped
mushrooms, cleaned and chopped
garlic, peeled and chopped
sausages, skins removed and crumbled
chilli flakes
pasta of your choice – I used fusilli
Bolognese sauce
beef or chicken stock
milk
grated cheddar cheese
Burrata, at room temperature
chopped parsley or basil
salt and freshly ground black pepper, if necessary

Now bring it all together:

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.
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.
Top with Burrata and sprinkle with chopped fresh herbs.
Serve directly from the pan. Delicious with a green salad and garlic bread served alongside.

NB The photographs below were taken when I was making this dish for 3 people. The recipe below however, gives quantities for 4 – 5 people. If you are cooking for 2 – 3 people, see Recipe Notes for adjusted quantities.

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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

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.