Approximate Nutritional Information (Per serving):
Calories 1010, Fat 46g, Sat. Fat 17g, Trans Fat 0g, Cholesterol 85mg, Sodium 2040mg, Total Carbohydrate 109g, Fiber 9g, Sugars 12g, Protein 45g
ALLERGEN INFORMATION: Tree Nut Free, Peanut Free, Egg Free
Prep Time: 5 min. • Cook Time: 30 min.
Bring a pot of water to a boil with salt. Preheat oven to 475°F. Pick basil leaves, chop half and set aside the other half. Peel and chop garlic. Drain Burrata. Mix bread crumbs with 1 tablespoon of Parmesan and 1 tablespoon of olive oil. Remove sausage from its casing.
In a sauce pot, heat 1 tablespoon of olive oil. Add sausage and cook for 3-4 minutes, breaking any large chunks up with a wooden spoon. Add garlic and pasta sauce and bring to a boil. Stir in basil and pepper and leave on low while you cook the pasta.
Once water is boiling, cook penne for 9 minutes. Strain and toss with the tomato sauce and sausage mixture. Transfer to baking dish or oven-proof sauté pan and smooth out with the back of spoon. Sprinkle with Parmesan/bread crumb mixture and bake for 15 minutes or until bread crumbs are golden brown and the dish reaches a minimum internal temperature of 160°F.
Remove pasta from oven and top with Burrata. Use a knife to open it up so it oozes all over the top of the hot pasta. Garnish with the remaining basil leaves and serve with remaining Parmesan.