Italian Pasta Recipes

HOW TO MAKE PENNE AL COGNAC

This Penne al Cognac is simple to make and I’m sure it’s going to 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.

 

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 prosciutto.

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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