Pasta Positanese (Sausage, Tomato and Burrata)

Ingredients

• 14 oz (400g) orecchiette pasta ((or other short pasta shape))
• 1 lb (450g) cherry tomatoes
• 3-4 Italian sausages ((325g/11.5 oz))
• 1 ball (150g/5oz) burrata
• 1 clove garlic
• 3-4 large basil leaves
• Salt and pepper

Steps

1. 1

   Bring a large pot of water to a boil and salt it well. Slice the tomatoes in half and peel the garlic then set them aside.

2. 2

   Remove the sausages from their skins and brown them in a large pan on a medium heat. Break the sausages up with a wooden spoon to get a crumbly texture. Fry the sausage until browned and slightly crispy then remove them from the pan to a bowl and set aside.

3. 3

   Add the sliced tomatoes, whole, peeled garlic clove and a pinch of salt and pepper to the same pan (you shouldn’t need any oil as the sausages will have released fat). Saute the tomatoes until soft but still holding their shape.

4. 4

   Set aside 3 slices of tomatoes per person for topping (12 total) and a little sausage. Remove the garlic then add the remaining tomatoes to a bowl with the burrata and basil. Blitz with an immersion blender until smooth and creamy (you can also do this in a blender).

5. 5

   Add the pasta to the boiling water and cook until al dente.

6. 6

   When the pasta is almost cooked, add the sauce and sausage back to the pan on a low-medium heat. Add the cooked pasta and stir to coat in the sauce. If your sauce looks a little thin keep it on the heat for 1-2 minutes to help it reduce.

7. 7

   Serve the pasta in bowls topped with a little leftover sausage and tomatoes.