Penne alla Cognac
By
Chef Pat Marone
(The Regency at Glen Cove)
CreamyThis Penne alla Cognac is simple to make and I’m sure it tastes delicious. As many people may know by now I love making cream sauces, but this will be the first time I make a cognac cream sauce mixed together with a pomodoro sauce. A pomodoro sauce is a delicious tomato sauce made with plenty of garlic, onions, basil and crushed San Marzano tomatoes. You can view Chef Marone making his pomodoro sauce. It's easy and quick to make. If your looking for a new sauce to put over your pasta then this Penne alla Cognac recipe is perfect for you. I’m definitely trying this one tonight. INGREDIENTS 1 pound(s) Penne pasta 2 Tablespoons olive oil 3 diced shallots 1/8 pound diced prosciutto 1/2 cup cognac or brandy 4 cups Pomodoro sauce 1 cup heavy cream 1/2 cup fresh basil chiffonade To Taste salt To Taste pepper 2 Each basil leaves for garnish 1/4 Cup(s) Pecorino Romano cheese grated PREPARATION Bring a large pot of salted water to a boil. Add the Penne pasta and cook over high heat till al dente/Heat olive oil in large sauce pan over medium high heat . Add diced shallots cook for 2 minutes Add diced prosciutto cook for about 2 to 3 minutes stirring occasionally in the pan until the prosciutto is browned Pull pan off flame and add cognac then carefully put back on flame shake pan a little and stir around shallots and proscuitto Add pomodoro sauce, heavy cream, basil, salt and pepper to taste.Cook sauce for about 8 minutes on high heat and then add the pasta and stir into sauce.Cook for 2 minutes more Add grated pecorino Romano cheese toss and plate Garnish with grated pecorino and basil leaves
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