Sambuca Rose Pasta

Sambuca Rose Pasta

The perfect blend of creamy, sweet, and salty Flavors. This Sambuca-infused dish is sure to impress at your next dinner gathering.

Course: MainCuisine: ItalianDifficulty: Medium
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  • 1/4 pack Capital Salt Pork

  • 1/4 cup Sambuca

  • 1 lb Dried Penne Pasta

  • 4 tbsp Olive Oil

  • 2 Shallots, Finely Chopped

  • 6 cloves Garlic, Sliced

  • 1/4 cup Fresh Parsley, Chopped

  • 1 tsp Crushed Red Chili Pepper

  • 1 Can Crushed Tomatoes

  • 1/2 cup Heavy Whipping Cream

  • Coarse Sea Salt, To Taste

  • Cheese, For Garnish

  • Fully Cooked Tail-On Shrimp, Amount As Needed (Pre-Cooked Frozen, Then Thawed Or Fresh)


  • 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!

Recipe Video


  • Tip: This dish pairs wonderfully with a side salad or garlic bread.
  • You do not need to ignite the Sambuca in order to cook out the alcohol. Simply simmering for 3-4 minutes without flame will work just fine.