A deliciously simple meal to make for company.
1 LB PENNE
2 TBS OLIVE OIL
2-3 SHALLOTS – diced
1/8 LB PROSCIUTTO – thickly cut, diced
½ CUP COGNAC – use a good quality
4 CUPS TOMATO SAUCE
1 CUP HEAVY CREAM
½ CUP BASIL – chiffonade
PINCH OF SALT – to taste
FRESHLY GRATED CHEESE – your favorite
FRESH BASIL – for garnish
- Set a large pot of water on medium-high heat, bring to a boil and add salt.
- Add the pasta and cook just until al dente. (Start cooking the pasta when you are half way into making the sauce.)
- Heat olive oil in a large sauce pan over medium high heat.
- When the oil is hot add the shallots and cook for a few minutes.
- Stir the shallots around the pan and add the prosciutto and continue cooking and stirring for about 2 minutes until the prosciutto has browned a little.
- Carefully add the cognac, (use a good quality cognac that you would also enjoy sipping) shake the pan off heat, then return and stir to combine all with the shallots and prosciutto.
- Add the tomato sauce, heavy cream, and basil. Stir well and taste and adjust for salt and pepper.
- Let the sauce cook slowly for about 7 – 10 minutes on moderate high heat without letting it come to a boil.
- Drain the cooked pasta and stir into the sauce. Continue cooking for a few more minutes.
- Add freshly grated cheese, to your taste, stir to combine and then serve.
- Garnish with a few torn basil leaves and pass some more cheese.
NOTE: I have also used pancetta when making this dish. Often when we are cooking our company will gather in the kitchen and we will give them a bit of cognac to sip while they wait and nibble on a few appetizers. That is why it is good to use a good cognac and, also, why spoil a dinner using something inferior.
½ OZ PLAIN GELATIN
2 ½ OZ POWDERED SUGAR
1 ½ oz AMARETTO LIQUEUR
1 PINT HEAVY CREAM
FRESH RASPBERRIES – optional
- Dissolve the gelatin in the Amaretto. Whip eggs and sugar until stiff.
- Fold in the liqueur, making sure it is well combined, and then fold in the cream which has been beaten stiff. Pour into a glass bowl and refrigerate for at least 2 hours.
- Optionally, just before serving sprinkle the top with some fresh raspberries.