Creamy Orecchiette alla Positanese

The orecchiette alla Positanese is a creamy and indulgent main course typical of the Amalfi Coast and particularly of Positano, from which it gets its name.

An easy, quick main course yet rich and delicious – creamy without the use of cream, very convenient as it can also serve as a complete meal.

If you love Neapolitan cuisine, click on my Special: “Authentic Neapolitan Cuisine“, where you’ll find many typical and foolproof Neapolitan recipes (sweet or savory).

If you are looking for easy and quick recipes (sweet or savory) click on my Special: “Easy and Quick Recipes“.

You might also be interested in:

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Regional Italian
Region: Campania
Seasonality: All Seasons, Fall, Winter

630.59 Kcal

calories per serving

Info Close

Energy 630.59 (Kcal)
Carbohydrates 57.22 (g) of which sugars 4.31 (g)
Proteins 29.91 (g)
Fat 32.55 (g) of which saturated 6.76 (g)of which unsaturated 4.04 (g)
Fibers 2.22 (g)
Sodium 1,521.40 (mg)

Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Creamy Orecchiette alla Positanese

14 oz orecchiette (fresh)
12 oz sausages
9 oz burrata
14 oz tomatoes (cherry)
2 tbsp extra virgin olive oil (high quality)
1 garlic
to taste dry white wine (or boiling water)
to taste fine salt
to taste oregano (or basil)
chili pepper (optional)

Tools

Bowl
Cutting Board
Knife
Scissors
Hand Blender Braun MultiQuick 9, 1200W power
Pot
Pan Agnelli professional pasta sauté pan, for perfect stirring

Steps for Creamy Orecchiette alla Positanese

First, take the sausages, remove the casing and cut the meat into small pieces with scissors.
Take a pan, pour in a little oil and brown the sausage over high heat for about 10 minutes (if desired, deglaze with a little dry white wine or some hot water).
Once the sausage is cooked, I chop it a bit with the hand blender. Remove the sausages from the pan and set them aside covered with aluminum foil.
Cherry Tomatoes
In the same pan where you cooked the sausages, add a garlic clove, let it brown and then add the cherry tomatoes (previously washed, chopped, and seasoned with a pinch of salt) and cook over low heat for about 20 minutes, until they wilt.
Then pour everything into a bowl and add the oregano (or basil) and the stracciatella from the burrata, then blend with an immersion blender (or a mixer) until you get a creamy mixture.
Meanwhile, put a pot full of salted water on the stove and when it reaches a boil, add the fresh orecchiette, which will be cooked as soon as they rise to the surface (they must be al dente).
Once cooked, pour the orecchiette into the pan with the heated cream of tomatoes and stracciatella, then add the sausage and let it combine for a few seconds with a small ladle of the pasta’s cooking water. Serve the dish hot.