Shelly's Recipe

PENNE A LA COGNAC

Category: Pasta

1 pound 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 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.

Pomodoro Sauce
3 (28 oz) cans whole peeled tomatoes in puree
7 cloves of garlic thinly sliced
2 tsp sugar
1 bunch basil chiffonade (about 1 cup packed)
4 oz olive oil
2 medium onions diced
2 tbsp salt or as needed
Taste black pepper

In sauce pot over medium high heat add olive oil and garlic cook till slightly golden. Add diced onions cook till translucent about 5 minutes.

In bowl add whole peeled tomatoes crush by hand. Add the tomatoes to sauce pot and season with salt, pepper, sugar and basil
5.bring to boil then let simmer over low heat for about 30 minutes.