Orecchiette Alla Positanese

Ingredients

• 340 g (12 oz)orecchiette pasta
• 340 g (¾ lb)Italian sausage
• 30 ml (2 tbsp)olive oil
• 3garlic cloves, thinly sliced
• 340 g (12 oz)cherry or grape tomatoes
• 1 ball (100 g)burrata
• 3basil leaves
• About 100 g (1 cup)Parmesan cheese, grated
• About 3 g (½ tsp)salt
• About 0.5 g (¼ tsp)black pepper

Instructions

1. 1

   Cook the pasta

   Cook the orecchiette in a large pot of salted water according to the packet instructions. Drain when ready, reserving 1 cup of the cooking water.

2. 2

   Brown the sausage

   Meanwhile, cook the sausage in a medium frying pan over medium heat for about 10 minutes, breaking it into small crumbles with a spatula, until browned and no longer pink.

3. 3

   Set aside sausage

   Transfer the sausage to a plate and wipe the frying pan clean or rinse it.

4. 4

   Heat the oil

   Return the frying pan to the heat and add the olive oil.

5. 5

   Blend the sauce

   Add the garlic and sauté for 1 minute. Stir in the tomatoes, ½ teaspoon salt and ¼ teaspoon pepper; cook over medium-low heat for about 10–15 minutes, until the tomatoes soften. Take the pan off the heat, then blend the tomatoes with the burrata and basil leaves until smooth.

6. 6

   Combine the pasta

   Return the sauce to the frying pan and bring it back to a low simmer. Stir in the cooked orecchiette, Parmesan and sausage. If needed, add 1–2 tablespoons of pasta cooking water to thin the sauce.

7. 7

   Serve immediately

   Take the pan off the heat, divide the pasta between serving bowls and serve straight away.

What is orecchiette alla Positanese?

Orecchiette means “little ears” in Italian, a reference to the pasta’s small, cupped shape. Positano is a town on the Amalfi Coast, and the dish’s name places it in an Italian coastal tradition, though this version is defined by its own combination of sausage, tomato and burrata.

Blending the soft tomatoes with burrata makes a creamy sauce that clings to the pasta. The sausage brings savoury depth, while basil and Parmesan finish the dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 789 calories, 33g protein, 69g carbs, 42g fat.

The pasta provides most of the carbohydrates, while the sausage, olive oil, burrata and Parmesan contribute much of the fat; sausage, burrata and Parmesan also supply protein. Pair a serving with a green salad or other vegetables for a fresh contrast and a more varied plate.

Why orecchiette works here

Pasta shape: Orecchiette’s shallow cups catch the sauce and small pieces of sausage. Cook it according to the packet instructions so it stays pleasantly firm.

Pasta water: Keep the reserved cooking water nearby. Its starch helps loosen the sauce without making it watery.

Brown the sausage well

Small crumbles: Break the sausage up as it cooks so it mixes evenly through the pasta. Give it about 10 minutes over medium heat, until no pink remains and the pieces begin to brown.

Clean pan: Wiping or rinsing the pan before adding oil clears away excess sausage residue, while the sausage itself goes back into the finished sauce.

Blend for a smooth sauce

Soften the tomatoes: Cook them over medium-low heat for 10–15 minutes, until they soften. This gives them time to break down before blending.

Add the burrata off the heat: Transfer the tomatoes to the blender with the burrata and basil after removing the pan from the hob. Blend until smooth, then warm the sauce gently when returning it to the pan.

Finish without overcooking

Low simmer: Once the blended sauce is back in the pan, bring it only to a low simmer before adding the pasta, sausage and Parmesan.

Adjust the consistency: Stir in 1–2 tablespoons of pasta water if the sauce needs loosening. The finished sauce should coat the orecchiette rather than pool thinly at the bottom.

Serve it with

A crisp green salad or simply dressed leaves provide a fresh contrast to the rich, creamy sauce. Crusty bread is useful for scooping up any sauce left in the bowl.

Recipe notes & tips

• Salt the pasta water before adding the orecchiette.
• Reserve the pasta water before draining the pasta.
• Break the sausage into small, even crumbles as it cooks.
• Let the tomatoes soften fully before blending them.
• Add pasta water a tablespoon at a time so the sauce does not become too thin.
• Serve the pasta as soon as it is combined with the sauce.

Variations

• Use grape tomatoes: Swap them for cherry tomatoes in the same quantity.
• Choose another pasta: Use a similarly shaped short pasta if orecchiette is unavailable.
• Add chilli: Include a little chilli with the garlic for a warmer sauce.
• Use fresh basil: Add extra basil leaves to the blender for a more pronounced herbal flavour.
• Finish with Parmesan: Set aside a little grated Parmesan to scatter over the bowls.

Common mistakes to avoid

• Leaving the sausage in large pieces: Break it up with a spatula so it distributes through the pasta.
• Draining all the pasta water: Reserve 1 cup before draining in case the sauce needs thinning.
• Blending before the tomatoes soften: Cook them for 10–15 minutes, until tender.
• Adding burrata while the pan is over heat: Take the pan off the heat before blending it with the tomatoes.
• Boiling the finished sauce hard: Keep it at a low simmer when warming it with the pasta.
• Adding too much pasta water at once: Start with 1 tablespoon and add more only if needed.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat gently in a pan or microwave, adding a small splash of water if the sauce has thickened.

Frequently asked questions