Orecchiette alla Positanese is a delightful pasta from Positano featuring orecchiette, Italian sausage, cherry tomatoes and a luxuriously creamy burrata. It’s rich, comforting and full of bright Mediterranean flavor.
We were married in Positano a few years ago and ate wonderfully during our stay, but I was surprised to discover this version of Positanese pasta. The dish combines the sweet acidity of tomatoes with savory browned sausage and a sauce finished by blitzing burrata into the tomatoes for a silky, slightly pink creaminess. It’s an authentic, comforting recipe that feels indulgent without being fussy.
Below you’ll find ingredient notes, a visual step‑through, tips, and a printable recipe at the end.
Ingredient notes
- Orecchiette – traditional here, but any short pasta will work well.
- Italian sausages – choose good-quality sausages; they add most of the savory seasoning, so you’ll likely need little extra salt.
- Tomatoes – cherry or baby plum tomatoes work best. Wash and halve them before cooking.
- Burrata – the key to the silky sauce. If unavailable, use mascarpone or stracciatella to reach a similar creamy texture and light pink-orange color.
- Basil – a few fresh leaves for fragrance and brightness.
Visual walk-through of the recipe
- Prep – halve the tomatoes and peel the garlic, keeping the clove whole. Bring a large pot of salted water to a boil (photo 1).
- Brown the sausage – remove the sausage from its casings, break it into the pan and brown until golden and slightly crisp. Transfer cooked sausage to a bowl and set aside (photos 2–4).
- Add the tomatoes – in the same pan add the halved tomatoes, the whole peeled garlic clove and a pinch of salt and pepper. Sauté until the tomatoes are softened but still hold some shape. Reserve about three tomato halves per person for topping (photo 5).
- Make the sauce – remove the garlic, then place the remaining sautéed tomatoes, burrata and basil in a bowl and blend with an immersion blender until smooth and creamy (photos 6–8).
- Cook the pasta – cook orecchiette in the boiling salted water until al dente.
- Combine – when the pasta is nearly done, return the sausage and sauce to the pan over medium-low heat, then add the drained pasta and toss to coat evenly (photos 9–11).
- Serve – portion the pasta into bowls and top with the reserved tomato halves and a little of the leftover sausage (photo 12).
Recipe tips
- Use quality ingredients – the flavors are simple, so each ingredient matters.
- Sausage – let it brown well for texture and extra flavor.
- Burrata – gives the sauce its signature creaminess; mascarpone is a suitable substitute if needed.
- Parmigiano Reggiano – optional. Some prefer to finish the dish with a grating of cheese; taste first as the burrata and sausage already make it rich.
- Sauce consistency – if too thick, loosen with a splash of reserved pasta water; if too thin, simmer 1–2 minutes to reduce slightly. Tomato juiciness can change the texture.
How long does it last?
Leftovers keep well in the refrigerator for up to 2 days. Enjoy cold or reheat gently with a splash of water to loosen the sauce.
More delicious pasta recipes to try
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If you make this Pasta Positanese, please rate the recipe and share how it turned out in the comments — feedback is always welcome.
Step By Step Photos Above
Most recipes include step‑by‑step photos and helpful tips to make the dish successfully.
Pasta Positanese (Sausage, Tomato and Burrata)
By Emily
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4
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Pasta Positanese combines orecchiette, sausage, cherry tomatoes and burrata to create a rich, indulgent and flavorful pasta.
Equipment
- Immersion blender or regular blender
Ingredients
- 14 oz (400 g) orecchiette (or other short pasta)
- 1 lb (450 g) cherry tomatoes
- 3–4 Italian sausages (approx. 325 g / 11.5 oz)
- 1 ball burrata (150 g / 5 oz)
- 1 garlic clove
- 3–4 large basil leaves
- Salt and pepper
Instructions
- Bring a large pot of water to a boil and salt it well. Halve the tomatoes and peel the garlic; set aside.
- Remove the sausages from their casings and brown in a large pan over medium heat, breaking them up for a crumbly texture. Cook until browned and slightly crispy, then transfer to a bowl.
- In the same pan, add the halved tomatoes, the whole garlic clove and a pinch of salt and pepper. Sauté until the tomatoes are soft but not completely broken down. Reserve about three tomato halves per person for garnish, and remove the garlic.
- Place the remaining sautéed tomatoes in a bowl with the burrata and basil. Blitz with an immersion blender or in a regular blender until smooth and creamy.
- Cook the pasta in the boiling water until al dente.
- When the pasta is almost done, return the sauce and some of the sausage to the pan over low–medium heat. Add the drained pasta and toss to coat. If the sauce is thin, simmer 1–2 minutes to thicken; if too thick, add a splash of pasta water to loosen it.
- Serve in bowls topped with the reserved tomatoes and a little of the leftover sausage.
Notes
- Quality matters: use good ingredients for the best flavor.
- Browning: let the sausage brown well for texture and depth.
- Burrata substitute: mascarpone or stracciatella can be used if burrata is unavailable.
- Parmigiano: optional—add to taste if you like a cheesier finish.
- Leftovers: store up to 2 days in the fridge. Reheat with a splash of water to loosen the sauce.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless stated otherwise.
- When using canned tomatoes I often rely on trusted brands for consistent flavor.
- Vegetable sizes are assumed medium unless noted.
- All recipes are tested in a fan (convection) oven unless specified.
Nutrition
Calories: 677 kcal | Carbohydrates: 79 g | Protein: 30 g | Fat: 28 g
Nutrition information is approximate and provided as a guideline only.
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