Cognac Pasta

milleniumfyre, 10/15/00 7:03 pm

2 tbsp. of olive oil
2 tbsp. of butter
Half an onion finely choped
Half a pound of Bacon
2 garlic gloves
3 tomatoes finely choped
Half cup of finely choped fresh parsley
Half cup of Cognac
1 cup of Half & Half (this recipe has plenty of halves)
Half cup of parmesan cheese
Half cup of romano cheese
8 ounces of rigatoni or penne pasta

Cooking Instructions:
In a pot heat up butter and oil on medium high. Add bacon, onion and garlic and cook until golden about 3 minutes or less. Add the tomatoes and parsley to the bacon, onion and garlic and cook for 10 minutes. Add the cognac and make a flambé (light alcohol in pot with long match and stir until flame goes down). Don't forget to wear your asbestos mitts and turn off the smoke alarm. Add the Half & Half and cook for another 5 minutes on medium low. Start cooking the pasta for as many minutes as it requires. When pasta is done mix with sauce and serve. All those "Half's" did make a whole!

Stains:Cigar smoke odor
DON'T SMOKE!


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