Cooking Demonstration with Chef Pat Marone a Hit!

Chef Pat Marone treated the Locust Valley Library Seniors to his delicious Penne ala Cognac with Sausage and Mushrooms. The cooking demonstration was a hit. More importantly, everyone loved the tasting! Thanks, Chef Pat!



Chef Pat’s Penne alla Cognac with Sausage & Mushrooms
Penne Pasta with Hot Sausage, Mushrooms and Shallots in a Creamy Tomato Cognac Sauce

Ingredients:

  • 1 Pound Penne Pasta, cooked al dente
  • 6 Three ounce Sausage Links
  • 2 Cups Mushrooms, sliced
  • 4 Shallots, diced
  • 4 Cups Pomodoro Sauce
  • 1 Cup Heavy Cream
  • ½ Cup Cognac or Brandy
  • 1 Bunch of Basil, chiffonade
  • 2 Ounces of Olive Oil
  • Salt and Pepper, to taste
  • ½ Cup Pecorino Romano Cheese, grated

Directions:

  1. In a large sauce pan over medium high heat, add olive oil.
  2. Once oil is hot, add diced shallots and cook until translucent, about 2 minutes.
  3. Remove sausage from casing, add to sauce pan and cook for about 8 – 10 minutes until browned.
  4. Add mushrooms, cook for about 2 minutes.
  5. Pull pan off flame and add Cognac
  6. Carefully place pan back on flame and shake to stir the shallots, sausage and mushrooms.
  7. Add pomodoro sauce, heavy cream, basil and salt.
  8. Cook for about 8 to 10 minutes longer.
  9. Add penne and stir into Sauce. Add grated pecorino romano cheese, toss and plate. Garnish with basil leaves.

Plate up and enjoy!

Prep time = 10 minutes
Cook time = 30 minutes
Ready in = 40 minutes
Serving = 4