08/06/2026
SAUSAGE & BURRATA 👌
200 g of pork and fennel Italian sausages
200 g of pork mince
One large onion sliced
Three cloves of garlic, minced
Half a cup of white wine
1 teaspoon of fresh thyme finally chop
2 tablespoons of tomato paste
One jar of tomato pizza
Half a cup of cream
500 g of paccheri pasta
Fresh burrata to taste
Parmigiano regianno
Chilli flakes
Remove the pork and fennel mixture from the sausages add into a bowl with your pork mince and mix well. Roll into tiny belly meatballs.
Meanwhile, add your sliced onions and garlic to your pan with some olive oil and k**b of butter. Let that reduce until quite soft but not too coloured. Add your white wine to so yummy deglaze and let that reduce. Next add your tomato paste and cook that out for a couple of minutes. Pop in your tomato purée and a couple of bay leaves and some thyme.
Cook for around 20-30 minutes. Season with salt and pepper.
Meanwhile, boil a large pot of water add salt and cook your pasta until al dente.
Add your little meatballs to your sauce and cook for around 10 minutes.
Once your pasta is cooked add to the pan with some cream and reserved pasta water.
Sprinkle with chilli flakes and parmigiano off the heat.
Plate up and top with Baby burrata and serve.
ENJOY 🇮🇹🌶️♥️
