Foodblog Cooks: Maltese Sausage, Burrata & Pork Cheek Paccheri 🇮🇹
The second best thing you can do with a Maltese Sausage is ... 🇲🇹🍝
Oh, and why not top it off with a fresh ball of Burrata Cheese!
This is one of our favourite home created pasta recipes to date ... Our 'Maltese Sausage, Burrata & Pork Cheek Paccheri' We're not chefs, were just foodies with a passion for food, so just enjoy ✌️☮️
The 3 core ingredients are:
Maltese Sausage
Guanciale
Burrata
📜 Ingredients (for 2 persons)
👉400 Grams of Paccheri (Personal Preference)
👉Maltese Sausage (x 2 Large Sausages)
👉Guanciale (200 Grams, cut into strips)
👉Vodka (Shot Glass, 30 ML)
👉Pecorino Romano (100 - 200 grams, depends if you like it salty)
👉Tomato Sauce (Polpa/Crushed Pelati with herbs, one jar)
👉Pepper & Peperoncino
👉Cream (50 ML)
Method
👉 Fry the Guanciale till crispy and leave out to dry on the side (Feel free to remove excess fat, we like the fat, so we kept it)
👉 Break the Sausage up & add it to the same frying pan used for the guanciale - cooking for a minute or two.
👉 Add Tomato Sauce to the Sausage ragu
👉 Add Cream once the tomato sauce starts to bubble
👉 Top with grated Pecorino Cheese for saltiness into the sauce.
👉 Add Half a shot of Vodka to the sauce after the cream
👉 Season with Pepper and Peperoncino
👉 Simmer for 15 mins stirring occasionally
👉 Side Note: Add pasta water if the sauce dries up
👉 Once the pasta is ready (follow pasta instructions), stir it into the sauce and serve with a ball of burrata.
👉 Top it off with Guanciale
👉 Drool.
Tag us in your posts / stories if you try this RICH pasta dish at home & let us know what you think 👌🕺
Here's what it should look like ... the finale!
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