Terlato Kitchen Penne with Cognac

Serves: 6


    2 slices smoked bacon, diagonally sliced
    3 tablespoons extra-virgin olive
    1 medium onion, coarsely chopped
    1 26 oz. jar of Terlato Kitchen Pomodoro Sauce
    1 pinch red pepper flake
    1 bay leaf
    1 pound Penne pasta
    1/3 cup Cognac good quality
    1 cup aged cheddar cheese, grated
    1/2 cup heavy cream (room temperature), or half and half


      1. In a saucepan, sauté the bacon with onion for about 4 minutes (do not burn onion)
      2.  Add pinch of red pepper, bay leaf and the Terlato Kitchen Pomodoro sauce
      3. Cook over medium heat, stirring from time to time for about 5 minutes
      4. Pass the sauce through a food mill and add the cognac
      5. Return to the heat and bring to a simmer
      6. Cook the Penne according to box in salted water, drain and return to the pot.
      7. Add the hot sauce, half the cheddar cheese, and toss until well mixed
      8. Add cream toss again
      9. Serve in pasta bowls dusted with the remaining cheddar cheese

      Wine Pairing:

      Chimney Rock Elevage

      Chimney Rock Elevage