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Italian Parmesan Sausage Burrito

Cook Time 20 Minutes

Serves 4

  • Kosher salt, for seasoning
  • 1 pound dry spaghetti
  • 1 package Johnsonville Parmesan Italian Sausages
  • Olive oil, for the pan
  • 2 cups marinara sauce
  • 4 large burrito sized flour tortillas
  • 4 cups grated part skim Parmesan

Heat a large pot of water over high heat and bring to a boil. Season generously with kosher salt.

 

While the water heats, use a sharp knife to butterfly the sausages.

 

Add the pasta to the salted water and cook until al dente. Drain the pasta reserving some of the pasta water for later.

 

Heat a large skillet or flat top over medium high heat and coat with olive oil. Add the sausages, cut side down and cook until browned, breaking up with a spatula as needed. Remove them from the heat and set aside.

 

Add the cooked spaghetti to the skillet or flattop, along with a splash of pasta water and a few spoonfuls of sauce. Remove the pasta from the pan and build the burritos.

 

Build the burritos by dividing the spaghetti between the tortillas, topping the spaghetti with the sausage, more marinara sauce, and the mozzarella. Roll up the burritos.

 

Make the cheese skirt by sprinkling the remaining mozzarella into 4 rectangles on the flat top – if you’re working with a skillet, do this one at a time.  When the cheese starts to brown around the edges, Add the burritos and roll the skirt around the burrito. Remove from the skillet and cool for 5 minutes to crisp the cheese.
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Italian Parmesan Sausage Burrito

Italian Parmesan Sausage Burrito

Author Mark & Fey
Print Pin
Course Dinner, Tailgate
Keyword burritos, Johnsonville, sausage
Cook Time 20 minutes
Servings 4

Ingredients

  • Kosher salt for seasoning
  • 1 pound dry spaghetti
  • 1 package Johnsonville Parmesan Italian Sausages
  • Olive oil for the pan
  • 2 cups marinara sauce
  • 4 large burrito sized flour tortillas
  • 4 cups grated part skim Parmesan

Instructions

  • Heat a large pot of water over high heat and bring to a boil. Season generously with kosher salt.
  • While the water heats, use a sharp knife to butterfly the sausages.
  • Add the pasta to the salted water and cook until al dente. Drain the pasta reserving some of the pasta water for later.
  • Heat a large skillet or flat top over medium high heat and coat with olive oil. Add the sausages, cut side down and cook until browned, breaking up with a spatula as needed. Remove them from the heat and set aside.
  • Add the cooked spaghetti to the skillet or flattop, along with a splash of pasta water and a few spoonfuls of sauce. Remove the pasta from the pan and build the burritos.
  • Build the burritos by dividing the spaghetti between the tortillas, topping the spaghetti with the sausage, more marinara sauce, and the mozzarella. Roll up the burritos.
  • Make the cheese skirt by sprinkling the remaining mozzarella into 4 rectangles on the flat top – if you’re working with a skillet, do this one at a time.  When the cheese starts to brown around the edges, Add the burritos and roll the skirt around the burrito. Remove from the skillet and cool for 5 minutes to crisp the cheese.