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.





  • 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



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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