Image of pasta ingredients



  • 1 LB Lotties Calabrian Chile Sausage
  • 1 box rigatoni or penne pasta 
  • 1 jar marinara 
  • 1 head broccoli
  • 1 cup frozen peas
  • 1 cup heavy cream
  • 1-2 tbsp brown sugar
  • 1 pint burrata


  • Preheat oven to 425 degrees
  • Fill a large pot with water, add 1 tbsp salt and bring to a boil.
  • Once you have a rolling boil, add your pasta and give it a stir (following appropriate cooking time, cook noodles until al dente - still chewy as you'll cook them more later)!
  • Strain. Make sure to reserve some pasta water!  
  • Heat sauce pan on medium heat, add EVOO to coat pan.
  • Add your Lotties Calabrian Chile sausage to the pan [*Pro tip: Use a potato masher or press to break apart meat*]
  • While the sausage is cooking, cut the broccoli into bite size pieces.
  • Once sausage is cooked, remove meat from the pan and set aside. 
  • Add broccoli to sausage pan, stir to coat with oil left in pan and season with salt. 
  • Pour in marinara sauce and heavy cream. Once cream is mixed in- add the peas and sausage back to the pan.
  • [Pro Tip: Taste for seasoning, we like to add a pinch of brown sugar to balance out the spice]. 
  • Add a splash of pasta water to the sauce and then add your pasta and mix until noodles are coated. 
  • In a 13x9 greased baking dish, pour in pasta mixture. Tear burrata balls into quarters and place strategically on top of pasta. 
  • Bake 20-25 mins, until cheese is golden.
  • Let rest for 10 mins and dig in!!