Recipe Database
Penne alla Cognac
Penne alla Cognac
1 pound penne or bowtie pasta
black pepper
2 cups heavy cream
10 slices boiled ham from the deli, cut into bite size pieces
1 large onion, diced
1/4-1/2 stick of butter
1 cup cognac
7-10 drops of Tabasco
red spaghetti sauce (recipe follows)
2 handfuls of fresh Parmesan cheese

Sauté onions and ham in butter and fresh ground black pepper until onions are tender. Add cognac and set on fire (optional)…if using a gas stove, take off burner before adding cognac. Let dish flame for 30 sec and put flame out with a few ladles of red spaghetti sauce. For the sauce: Add heavy cream. Sauce will now be pink Add 7-10 drops of Tabasco and 1 handful on Parmesan cheese, simmer for 30 minutes. Serve over penne or bow tie pasta, top with a sprinkle of Parmesan cheese Red Spaghetti Sauce: Sauté 6 cloves chopped garlic and one small chopped onion in olive oil with black pepper Add one large can crushed tomatoes Cook on medium heat for about 45 minutes, sauce will thicken upon cooking. Add fresh basil 1/2 threw simmer. Stir occasionally

Recipe provided by recently retired Atlanta Falcons Cheerleader Celeste Podojil (The Gridiron Gourmet)performed by Co-Executive Chefs Clinton DelMarcelle and Christopher Effa at the Mondo Mocha Cafe.