The-Best-Orecchiette-alla-Positanese-You-ll-Ever-Taste SaporEat

The Best Orecchiette alla Positanese You'll Ever Taste

Orecchiette alla Positanese

Creamy, cheeky, and sun-drenched

This dish doesn’t just taste Italian—it flirts Italian.
It’s the kind of pasta that makes you sigh “Mamma mia!” after every bite. The plump Orecchiette  catch all the juicy cherry tomato sweetness, the sausage brings the swagger, and the Burrata di Puglia melts in like a love song from the Amalfi Coast.

Light enough for lunch, indulgent enough for date night. Positano would approve.

Prepare: 10 minutes – Cook: 25 minutes

What You Need (Serves 4)

From our kitchen to yours:

From your pantry:

  • 2 cloves garlic 
  • Cherry Tomatoes – 400g (halved)
  • Extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • Fresh Basil – a handful of leaves
  • A pinch of chili flakes (optional— for spice lovers)

Equipment:

  • Wide-based pan
  • Large saucepan

Instructions

Wake Up the Sausage
Heat a good drizzle of olive oil in a wide pan. Add the sausage, break it up like you mean it, and let it brown until it smells like Sunday lunch at nonna’s—about 8 minutes. Once golden and sizzling, set aside (don’t eat it yet... we see you).

Make the Sauce Sing
Place the halved tomatoes, a garlic clove on a baking tray, sprinkle with salt and pepper and generous drizzle of olive oil, Bake at 220degC for about 15-20 mins until golden.

Transfer the tomatoes in a food blender with 1 burrata and whizz it up to make a beautiful creamy sauce

Orecchiette Time
Boil salted water— Drop in the Orecchiette and cook until al dente. Keep a cup of that magic starchy water before draining—it’s liquid gold.

Mix, Toss, Love
Add the sausage back into the tomato sauce, then tumble in the orecchiette. Stir it through lovingly, like you’re serenading it. Add a splash of pasta water if the sauce needs a little loosening up.

Finale
Take it off the heat. Let is rest for 2 mins and the plate it. Scatter with basil, drizzle a little olive oil, and finish with a crack of black pepper and parmiggiano

Boom. Positano in a pan.

Chef’s Tips

  • Fennel sausage adds a beautiful twist if you’re feeling fancy.
  • The sauce should hug the pasta, not drown it—this is amore, not a soup.

A Little History

Orecchiette were born in Puglia, but when they met Burrata and cherry tomatoes from the Amalfi coast—bam!—a new love story began. The Positanese twist is all about balance: sunshine sweetness, creamy indulgence, and a little sausage mischief. It’s Italy on a plate, and it refuses to be boring.

Bring Italy to Your Table: Make it the traditional way with our carefully selected ingredients – Shop SaporEat for your next taste of Italy.

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