Sausage & Broccoli Burrata Pasta

Ingredients

• 1 lb rigatoni
• 3 Tbsp olive oil
• 1lb sausage
• 1lb brocolli florets
• 1 shallot finely chopped
• 8 clovers garlic, minced
• 1 cup heavy cream
• 1 tsp tarragon
• 1 tbsp lemon zest
• 1 tbsp sliced fresh basil
• 3 oz pecorino romano
• 8 oz burrata, torn into thirds

  Instructions

• Cook pasta in boiling water. Reserve 2 cups of pasta water
• In large skillet, heat 1 Tbsp of oil. Cook sausage breaking up into pieces until golden brown. Transfer to a plate
• In the same skillet and 1 Tbsp of oil. Add broccoli, season wiht salt. Cook until one side is carmellized and florets are tender but still have a little crunch. Put with sausage
• In same skillet, heat another Tsbp of oil. Add shallot and gralic and cook stirring frequently until shallot is translucent and garlic is fragrant about 5 minutes.
• Add cream, tarragon, lemon zest, basil, pasta and 1 cup of pasta water, season with salt.
• Increase heat to medium, bring to a simmer and cook, tossing in more pasta water as needed to loosen sauce until pasta is done
• Remove from heat, stir in cheese, sausage and brocolli. Top with burrata, and drizzle with oil. Season with pepper