This recipe belongs to wine visionary Tony Terlato - a true food lover, this is one of his favorite eccentric pastas - the secret touch is the bacon of course!
Penne with Cognac
4 slices thick-cut hardwood smoked bacon, diagonally sliced, divided
3 tbsp. extra-virgin olive oil
1 medium onion, chopped
Pinch of red pepper
Bay leaf
1/2 cup good-quality Cognac
1 pound penne pasta
Hot sauce, to taste
1 cup aged white Cheddar cheese, grated
1/2 cup heavy cream or half-and-half (room temperature)
In a large sauté pan, sauté remaining bacon with onion for about four minutes (do not burn onion). Add pinch of red pepper. Remove stems and core of tomatoes; quarter and add to pan. Sea- son with salt, pepper and the bay leaf. Cook over medium heat, stirring from time to time, for about 25 minutes.
When sauce is cooked, remove the bay leaf and pass through a food mill. Add the Cognac, return to the sauté pan and bring to a simmer.
In a pasta pot, cook the penne pasta according to directions on the box, drain and return to the pot. Pour the sauce over the pasta in the pot. Add the hot sauce and half the Cheddar cheese, and toss until well mixed. Add the cream and toss again. The sauce should not drown the pasta.
Serve in pasta bowls dusting with the remaining Cheddar cheese and garnished with bacon.
Serves 8
Suggested wine: Olvena “Cuatro 4,” or Chimney Rock Elevage
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