On Wednesday, May 28th, The Regency’s award winning Executive Chef, Pat Marone, prepared one of his most popular dishes, Cavatelli alla Cognac with Sausage and Mushrooms, for the Silver Sneakers class at the YMCA of Glen Cove.
The Silver Sneakers class is led by the YMCA’s Health Enhancement Director, Jean Anne Valance. Jean Anne invited Chef Pat to come and do one of his much loved “Cooking Italian for Seniors Demonstrations,” for her lively group in honor of their Active Older Adults Day. Chef Pat decided to make one of his most popular dishes, Cavatelli alla Cognac with Sausage and Mushrooms. Everyone enjoyed learning how to make this mouthwatering meal by watching Chef Pat’s animated demonstration (complete with flaming pan!) And of course everyone REALLY loved tasting the pasta afterwards. It was absolutely a crowd pleaser! Jennifer Barrett, The Regency’s Community Relations Director was on hand to distribute the recipe to all who attended. Penne alla Cognac is a favorite of Regency residents who are treated to all of Chef Pat’s creations on a daily basis. Please visit The Regency’s website at www.theregencyatglencove.com for the recipe and to see a video of the action. You can find more of Chef Pat Marone’s recipes on idealchef.com and youtube.com. Bon Appetit!

Chef Pat’s Cavatelli alla Cognac with Hot Sausage & Mushrooms
Cavatelli Pasta with Hot Sausage, Mushrooms and Shallots in a Creamy Tomato Cognac Sauce
Ingredients:
2 Pounds Cavatelli Pasta, cooked al dente
6 Three ounce Hot 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 Fluid 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 Cavatelli and stir into Sauce. Add grated Pecorino Romano Cheese, toss and plate. Garnish with Basil leaves.

Garnish with Grated Pecorino and Basil Leaves
Plate up and enjoy!
Prep time = 10 minutes
Cook time = 30 minutes
Ready in = 40 minutes
Serving = 4