 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I found the recipe on another site. It is very similar to a dish we always have at our favorite restaurant here on Long Island - Arturo's. This is a rich pasta. The cooking times are approximate. Ingredients:
1/4 lb bacon |
1/4 lb prosciutto, cubed |
1 cup chopped onion |
5 -6 dashes tabasco sauce |
2 cups marinara sauce |
1/2 cup cognac |
1 pint heavy cream |
1 lb mostaccioli pasta or 1 lb pasta, of your choice |
2 tablespoons parsley |
1 tablespoon basil |
1 tablespoon butter |
Directions:
1. Combine the marinara sauce and heavy cream in a saucepan. Simmer on low till slightly thickened.
2. Fry the bacon and save for another time.
3. Saute onions in the bacon fat until soft.
4. Add the parsley, prosciutto and cognac. Remove pan from the stove and light with a match.
5. When alcohol burns off return to stove and add basil, butter, tobasco and cream mixture.
6. Let the mixture simmer while you cook the pasta.
7. When pasta is done drain and coat with the sauce.
|
|