Pasta is an easy dinner at my house. Free eggs make it an effortless choice.
Add a protein, a vegetable and you're almost there. The sauce makes it. And sauces are easy, too! This creamy orange cognac sauce lends a deep, rich flavor that compliments the salami perfectly.
Use my Basic Pasta Dough to make fettucine noodles. The fresher the ingredients, the better.
Slice salami 1/4 inch wide. Peel the layers apart before adding them to a saucier.
Saute salami in butter for a minute or two, on medium high heat, to warm it up.
Add peas and carrots. Continue to saute a few more minutes, until the vegetables are al dente and the salami starts to curl at the edges. When the bottom of the pan starts to brown, add a shot of cognac while scraping the bottom.
After the cognac cleans the fond off of the bottom of the pan, add heavy cream. Turn the heat down to medium and cook until the cream becomes thick.
Forgive my horrible picture! I wanted to show you when to stop cooking your cream. Drag a spatula across the bottom of the pan. When it leaves a clean path, your sauce is finished. Stir in orange juice.
Combine pasta and sauce together. After plating, add fresh cracked pepper and grate cured egg yolk over the top.
- 3 T butter for the pan
- 1/4 lb salami, sliced 1/4 in wide and separated from layers
- 1 C peas; I used both snow peas and shelled peas from the garden
- 1 carrot, shredded
- a shot of Cognac; 1.5 - 2 oz
- 1 C heavy cream
- juice of an orange
- cracked pepper
- 1 cured egg yolk