This Au Poivre was created as part of my semi-homemade recipe for the holiday. DiFirore makes fresh pasta and ravioli. Why not enjoy their pasta but make your own sauce then garnish.
Sauté shallot & peppercorns in butter over low heat until shallots are have just a tinge of brown. Add cognac carefully, as it may flame, and reduce by half. Add heavy cream and salt, and simmer 3-4 minutes.