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  • Mostaccioli Cognac
    Recipe contributed by Diane Beufve
    • 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
    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.

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