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
