Directions

• Preparation of Salt Pork:
• Cut open the package of salt-cured pork belly a day before and let it soak in a bowl of water overnight. This will reduce its saltiness. The next day, cut the pork belly into 3 or 4-quarter-inch thick pieces, then cut the strips again so you have ¼-inch thick cubes of Pork.
• Pasta Preparation:
• Begin boiling water in a large pot. Once boiling, season with 1-2 teaspoons of coarse sea salt and add the Penne pasta. Cook according to package instructions or until al dente.
• Sauce Preparation:
• In a pan over medium-high heat, add a bit of olive oil. Start rendering the salt pork cubes. Once they are golden brown, reduce the heat to low.
• Add the finely chopped shallots and sliced garlic to the pan. Sauté until translucent but not browned.
• Add a splash (around 3-4 shots) of Sambuca to the pan. If you have a gas stove, be cautious as the Sambuca can flame up. Let it simmer for a minute.
• Add crushed tomatoes (or tomato sauce) to the pan. Stir well.
• Add freshly chopped parsley and, if desired, a pinch of crushed red chili pepper.
• If using, add the pre-cooked shrimp to the pan to heat them up.
• Finish the sauce by stirring in the heavy cream to create a rosé color.
• Combine: Once the pasta is cooked, drain and add it directly into the sauce. Toss the pasta until it's well coated and all ingredients are well combined.
• Serve and Enjoy: Dish out the pasta onto plates, garnish with additional parsley and grated cheese if desired. Enjoy!