A deliciously simple meal to make for company.

1 lb. Penne
2-3 Shallots – diced
1/2 C. Cognac – use a good quality
1 C. Heavy Cream
Pinch of Salt – to taste
Freshly Grated Cheese – your favorite
2 Tbsp. Olive Oil
1/8 lb Prosciutto – thickly cut, diced
4 C. tomato Sauce
1/2 C. Basil – chiffonade
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.

Buon mangiata!