↞ recipe box start page
Category: Pasta
Prep Time: Cook Time: Total Time:
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.
view more member recipes
PENNE A LA COGNAC
view my recipes
print
save
Category: Pasta
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Cognac Sparklers
by charlene8819
In this sofisticated cocktail, the apple flavor plays off the strength of the Cognac. Hard sparkling cider may be substituted or soft. Serves 2 Pour 1 Tbsp. Cognac into each of 2 Champagne flute
by charlene8819
In this sofisticated cocktail, the apple flavor plays off the strength of the Cognac. Hard sparkling cider may be substituted or soft. Serves 2 Pour 1 Tbsp. Cognac into each of 2 Champagne flute
Cognac Truffles
by sgre52160
3 (1 oz) square unsweetened chocolate 1 1/4 cup confectioners' sugar 1/3 c butter 3 egg yolks (I use the whites to make macaroons or meringue cookies) 1 tsp vanilla or 2 tbsp cognac Melt
by sgre52160
3 (1 oz) square unsweetened chocolate 1 1/4 cup confectioners' sugar 1/3 c butter 3 egg yolks (I use the whites to make macaroons or meringue cookies) 1 tsp vanilla or 2 tbsp cognac Melt
Tenderloin With Cognac And Shallots
by sgre52160
2 tbsp vegetable oil 2 ( 5-oz) filets mignons, about 1 inch thick Freshly ground black pepper 2 tbsp cognac 3 large shallots, very finely chopped 1 tsp crushed white peppercorns 1/2 cup dr
by sgre52160
2 tbsp vegetable oil 2 ( 5-oz) filets mignons, about 1 inch thick Freshly ground black pepper 2 tbsp cognac 3 large shallots, very finely chopped 1 tsp crushed white peppercorns 1/2 cup dr
Dijon And Cognac Beef Stew
by ICOOK2
Ingredients 1/4 pound salt pork, diced 1 large onion, finely diced 3 shallots, chopped 2 to 4 tablespoons butter, as needed 2 pounds beef chuck, in 1-inch cubes 2 tablespoons flour salt a
by ICOOK2
Ingredients 1/4 pound salt pork, diced 1 large onion, finely diced 3 shallots, chopped 2 to 4 tablespoons butter, as needed 2 pounds beef chuck, in 1-inch cubes 2 tablespoons flour salt a
Cognac Truffle Chocolate Tartlets
by HappyCook80
Cognac Truffle Chocolate Tartlets Crust: 1 cup all purpose flour 1/4 cup plus 2 tablespoons unsweetened cocoa powder pinch of salt 1/2 cup unsalted butter, room temperature 1/2 cup packed
by HappyCook80
Cognac Truffle Chocolate Tartlets Crust: 1 cup all purpose flour 1/4 cup plus 2 tablespoons unsweetened cocoa powder pinch of salt 1/2 cup unsalted butter, room temperature 1/2 cup packed
view more member recipes