Directions
- 1Grind the black peppercorns using a mortar and pestle.
- 2Finely chop the red onion.
- 3Mince the garlic using a garlic press.
- 4Heat olive oil in a frying pan.
- 5Add the chopped red onion and minced garlic to the pan and sauté until softened.
- 6Add the ground black peppercorns to the pan and stir.
- 7Pour in the cognac and let it reduce slightly.
- 8Add the chicken broth and heavy cream to the pan and stir.
- 9Add cooked pasta to the sauce and toss to coat.
- 10Stir in the grated parmesan cheese.
- 11Add chopped parsley.
- 12Serve and garnish with extra parmesan cheese and freshly ground black pepper.
Ingredients
- 6 tablespoon black peppercorns
- 6 small red onion
- 12 cloves garlic
- 12 tablespoons olive oil
- 12 tablespoons cognac
- 6 cup chicken broth
- 6 cup heavy cream
- 6 cup pasta
- 6 cup parmesan cheese
- 6 tablespoon parsley
Equipment
mortar and pestleknifegarlic pressfrying pangrater
Related recipes
creamy crescent roll chicken Alfredo bake
Italian · Soup
Marry Me Chicken Noodle Soup
Italian · Soup
Gorgeous Tort Soup
Italian · Soup
Italian Penicillin
Italian · Soup
One-Tray Caramelized Onion & Garlic Pasta
Italian · Soup
Summer Tomato Florentine Soup
Italian · Soup
One Pan Dump Creamy and Spicy Tomato Pasta
Italian · Soup15m
Gnocchi soup
Italian · Soup
Vori Vori de carne
Italian · Soup
chicken alfredo lasagna
Italian · Soup
Marry Me Melting Cabbage
Italian · Soup
One Pan 20-Minute Chicken Sausage Orzo Pasta
Italian · Soup20m