This Orecchiette Alla Positanese is a creamy and flavorful Italian pasta made with sausage, tomatoes, burrata, and Parmesan cheese. It’s a simple yet rich dish perfect for easy dinners or special meals. I love how it only takes 30 minutes!
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Why This Recipe Stands Out
I love making Orecchiette Alla Positanese when I want something that feels both cozy and bright. It’s simple to pull together but tastes like a dish straight from a seaside café. Here’s what makes it special:
- Creamy, Dreamy Sauce: The burrata blends right into the warm tomatoes, turning them into a silky sauce that coats every piece of pasta. It’s that same kind of smooth, rich comfort I love in this Risotto Puttanesca.
- Perfect Flavor Balance: The sweetness of the cherry tomatoes, the saltiness of the sausage, and the freshness of the basil all come together beautifully. It’s hearty but never heavy.
- Simple Ingredients, Big Flavor: This recipe proves you don’t need a long list of ingredients to make something amazing. Just a few good-quality basics and a little time on the stove.
- Restaurant-Worthy, Weeknight Easy: It looks fancy enough for guests but comes together in under 30 minutes. I love recipes like that—just like my Boursin Pasta.
- Comfort in Every Bite: The orecchiette catches the sauce perfectly, so every bite is full of creamy, savory goodness. It’s the kind of pasta that makes you want to sit down, slow down, and enjoy.
Key Ingredients
- Orecchiette Pasta – This small, ear-shaped pasta holds the creamy sauce perfectly in every curve. You can use shells or cavatelli if orecchiette isn’t available.
- Italian Sausage – Adds rich, savory flavor and a bit of spice to the dish. I like using mild sausage, but hot sausage works great if you want extra heat.
- Garlic – Thinly sliced garlic brings a gentle, aromatic flavor that complements the tomatoes and sausage.
- Cherry or Grape Tomatoes – These small, sweet tomatoes create a naturally rich sauce when cooked down. If you only have larger tomatoes, just chop them before cooking.
- Burrata – The creamy center of burrata blends into the sauce, giving it a silky texture and subtle cheesiness. Fresh mozzarella can be used if burrata isn’t available, though the sauce will be a bit less creamy.
- Basil Leaves – Fresh basil adds a bright, herbal note that balances the richness of the cheese and sausage.
- Parmesan Cheese – Grated Parmesan melts into the sauce, adding saltiness and depth. Pecorino Romano is a good substitute if you prefer a sharper flavor.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Protein Options: I like using Italian sausage for its rich flavor, but you can swap in ground chicken, turkey, or even crumbled tofu for a lighter version. You can also skip the meat entirely and keep it vegetarian.
- Cheese Choices: Burrata makes the sauce creamy and smooth, but fresh mozzarella or ricotta work nicely too. You can even stir in a little cream cheese if that’s what you have.
- Tomato Swaps: Cherry or grape tomatoes are my favorite for their sweetness, but canned San Marzano tomatoes or crushed tomatoes will do in a pinch. Just cook them a bit longer to thicken the sauce.
How to Make Orecchiette Alla Positanese
Step 1: Bring a large pot of salted water to a boil. Cook the orecchiette according to package directions until al dente.
Step 2: Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Step 3: In a medium skillet, cook the Italian sausage over medium heat for about 10 minutes, breaking it into small pieces as it browns.
Step 4: Transfer the cooked sausage to a plate and wipe the skillet clean.
Step 5: Return the skillet to medium heat and add olive oil.
Step 6: Add sliced garlic and sauté for 1 minute until fragrant.
Step 7: Stir in cherry tomatoes, salt, and black pepper. Cook over medium-low heat for 10–15 minutes until the tomatoes soften.
Step 8: Remove the skillet from heat and transfer the tomato mixture to a blender. Add burrata and basil leaves, then blend until smooth.
Step 9: Pour the sauce back into the skillet and bring to a low simmer.
Step 10: Add the cooked orecchiette, Parmesan cheese, and sausage. Stir until the pasta is evenly coated.
Step 11: If the sauce is too thick, add 1–2 tablespoons of the reserved pasta water to reach the desired consistency.
Step 12: Remove from heat, divide among serving bowls, and serve immediately.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Orecchiette Alla Positanese
Side Dishes
- This creamy Orecchiette Alla Positanese pairs beautifully with something crisp or earthy on the side. We love serving it with Roasted Mediterranean Potatoes With Lemon And Oregano for a bright, herby contrast.
- For a cozy dinner, try it alongside Potato Rosti With Parmesan And Goat Cheese or a few Polenta Bites With Olive Tapenade as a savory appetizer.
- A warm bowl of Soupe Au Pistou also makes a lovely starter on cooler nights.
Salads
- For a lighter meal, we like pairing this pasta with a fresh salad. The Italian Cannellini Bean Salad With Tomatoes And Olives adds a nice balance of protein and brightness.
- It’s also delicious next to Tortellini Salad or Marinated Mushroom Pasta Salad With Green Olives for a pasta-lover’s spread.
- If you want to keep things simple, a bowl of Tomato Basil Pasta brings out the same fresh Italian flavors.
Frequently Asked Questions
Yes. Orecchiette works beautifully because it holds the sauce in its little “cups,” but you can use penne, rigatoni, or shells if that’s what you have. Just cook until al dente so the pasta keeps its shape when mixed with the sauce.
If you like a little heat, use spicy Italian sausage or add a pinch of red pepper flakes when cooking the garlic. You can adjust the amount to your taste.
Fresh mozzarella or ricotta are great substitutes. They’ll give you a creamy texture, though burrata adds a slightly richer flavor. If you use mozzarella, try adding a splash of cream to the sauce for extra smoothness.
Yes. You can make the sauce a day in advance and store it in the fridge. Reheat it gently on the stove, then stir in the pasta and sausage right before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of water or milk to loosen the sauce. This dish doesn’t freeze well because of the burrata, but it’s perfect for next-day lunches.
Recipe
Orecchiette Alla Positanese
Ingredients
- 12 ounces orecchiette pasta
- ¾ pound Italian sausage
- 2 tablespoon 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
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook pasta in a large pot of salted water according to package instructions. Once ready, drain and reserve 1 cup of pasta cooking water.
- Meanwhile, 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.
- Remove sausage to a plate and wipe the skillet clean or rinse it.
- Return skillet to a heat and add olive oil.
- Add 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.
- Return 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.
- Remove skillet from the heat, divide the pasta between the serving bowls, and serve immediately.
Notes
- Salt the pasta water generously. It’s the first step to building flavor in the dish.
- Reserve some pasta water before draining. It helps adjust the sauce consistency and makes it cling to the pasta.
- Break the sausage into small crumbles as it cooks. This ensures even browning and better distribution throughout the pasta.
- Let the tomatoes cook slowly. The longer they simmer, the sweeter and richer the sauce becomes.
- Blend the sauce while it’s still warm so the burrata melts smoothly into the tomatoes.
- Use freshly grated Parmesan for the best flavor and texture. Pre-grated cheese doesn’t melt as well.
- Add pasta water gradually when mixing everything together. A little goes a long way in creating a silky sauce.
- Taste before serving and adjust seasoning if needed. The sausage and Parmesan already add saltiness.
- Serve immediately while the sauce is creamy and warm. The texture changes as it cools.
- Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of water or milk to bring back the creaminess.
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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