Orecchiette Alla Positanese

This Orecchiette Alla Positanese is the kind of pasta that makes you feel like you’ve done something fancy, even if it only took 30 minutes. The burrata melts right into the warm tomato sauce, creating the creamiest texture. It’s simple food that feels full of care.

📝 Ingredients

• 12 ounces orecchiette pasta
• 3/4 pound Italian sausage
• 2 tbsp Olive oil
• 3 garlic cloves (thinly sliced)
• 12 ounces cherry or grape tomatoes
• 1 burrata (ball, 100 grams)
• 3 basil leaves
• 1 cup Parmesan cheese (grated)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

👨‍🍳 Instructions

1. 1Cook pasta in a large pot of salted water according to package instructions. Once ready, drain and reserve 1 cup of pasta cooking water.
2. 2Meanwhile, add sausage to a medium skillet and cook over medium heat until it starts to brown and is no longer pink, making sure to break the meat into small crumbles with a spatula. It will take about 10 minutes.
3. 3Remove sausage to a plate and wipe the skillet clean or rinse it.
4. 4Return skillet to a heat and add olive oil.
5. 5Add garlic and saute for 1 minute. Stir in tomatoes, ½ teaspoon salt, and ¼ teaspoon pepper and cook over medium-low heat until tomatoes soften, about 10-15 minutes. Remove the skillet from the heat and transfer the tomatoes into a blender along with burrata and basil leaves. Blend until smooth.
6. 6Return the sauce back into the skillet and bring back to low simmer. Stir in cooked orecchiette along with parmesan cheese and cooked sausage. If necessary, add 1-2 tablespoons of pasta cooking water to thin out the sauce.
7. 7Remove skillet from the heat, divide the pasta between the serving bowls, and serve immediately.