Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Mostaccioli Cognac




Source of Recipe


Internet


List of Ingredients




1/4 lb. bacon
1/4 lb. prosciutto
1 cup onions
5-6 dashes tabasco sauce
2-3 cups of sauce
1/4 - 1/2 cup of cognac
Pint of heavy cream
1 or 2 lbs of penne or mostaccioli pasta
2 tablespoons parsley
1 tablespoon basil
1 tablespoon butter

Recipe



In a pan with a little olive oil fry bacon. Take bacon out when done and save the bacon grease. Saute onions until soft in the bacon grease. Add the prosciutto, parsley and cognac. Take pan off the stove and light with a match to flame, this burns the alcohol out of the pan. When flame burns out add tobasco sauce, heavy cream, basil, butter and sauce. Let simmer while the pasta is cooking. When pasta is done, drain and pour cognac sauce over it. Add your favorite cheese on top.