Salami with Pasta
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Sliced White Onion
- 3 tbsp Thin Sliced Mushrooms
- ⅛ tbsp Red Pepper Flakes
- 5 oz Salami
- ⅓ cup Cognac
- 3 oz Heavy Cream
- ¼ cup Parmesan Cheese
- 1 tbsp Rosemary
- 4 oz Dried Pasta
Instructions
- Set a pot of boiling salted water on the stove.
- In a sauté pan, add 2 tbsp extra virgin olive oil, keep at medium heat.
- Add onions and cook until aromatic and translucent.
- Add mushrooms and red pepper flakes and toss in the oil and onions. Add rosemary and salami.
- Take pan off fire and add the cognac and return to heat. If alcohol catches fire add a little bit of heavy cream, and let the alcohol burn out.
- Add heavy cream and reduce by half about 3 minutes.
- Turn heat off on the sauce and drop your pasta in the boiling salted water. Cook until al dente.
- Once pasta is cooked strain it. Do not rinse, and add the sauce. Turn the heat to high and with a rubber spatula, toss the sauce and pasta together.