Fennel Sausage and Piccolo Pomodoro Baked Pasta with Burrata

Fennel Sausage and Piccolo Pomodoro Baked Pasta with Burrata

The Italian version of a southern Mac n Cheese. Simply delicious.



1 pound Italian sausage with fennel
1 onion, diced
2 Tablespoon extra virgin olive oil
1 teaspoon Bella Cucina Wild Oregano & Sage Salt
1/8 teaspoon black pepper
1 cup diced carrots
2 cups Bella Cucina Passata
1- 6 oz. jar Bella Cucina Piccolo Tomatoes
1/2 pound Macaroni Pasta
1 Tablespoon kosher salt
1 cup shredded mozzarella
1 ball burrata or fresh milk mozzarella



    In a medium saucepan, heat the olive oil, then add the sausage, onions, salt and pepper. Cook over medium low heat, breaking up the sausage into bite-size pieces. When the onion is soft and caramelized, add the passata, carrots and piccolo tomatoes. Cook, covered, over medium low heat.

    While the pasta sauce is cooking, heat 2 quarts of water with the salt over high heat until the water boils. Add the pasta and cook just until al dente, about 8-10 minutes. Drain the pasta, reserving 1 cup of the pasta water. Combine the pasta sauce with the macaroni, pasta water and shredded mozzarella. Stir until well combined.

    Place the pasta mixture in an oven proof casserole dish. Top with torn pieces of the burrata. Garnish with fresh herbs, such as fennel fronds and marjoram or oregano. Bake, covered in foil, for 30-35 minutes, until the pasta is bubbly around the edges. Remove the foil and cook an additional 5 minutes.

    Serve with a garden salad.

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