Pasta Montalcino
Grande Classic® Mediterranean Blend
Ingredients
| 30 ozs. | Olive oil, divided |
| 10 lbs. | Mild Italian turkey sausage (split and remove |
| 7 ½ lbs. | Thinly sliced fennel, white part only |
| 2 ½ gals. | Canned crushed tomatoes, Italian recipe with |
| 2 ½ qts. | Red Wine |
| 3 Tbs. | Crushed red pepper, dry |
| 40 lbs. | FLAV-R-PAC® Grande Classic® Mediterranean Blend |
| 15 lbs. | Cooked rigatoni pasta (7.5 pounds dry) |
| 3 ¼ lbs. | Asiago cheese |
Directions
- Heat 10 ounces olive oil in large stock pot over medium-high heat, reserve remaining olive oil. Add sausage to pot. Sauté until cooked, stirring to break sausage into small pieces.
- Add fennel and cook another 4 minutes while continuing to stir.
- Add tomatoes, wine and red pepper; stir to combine. Bring to a simmer, reduce heat and cook uncovered for 15 minutes, stirring occasionally.
- Place reserved 20 ounces olive oil in large tilting skillet or brazier, heat to medium-high and add FLAV-R-PAC Grande Classics Mediterranean Blend vegetables. Cook while gently stirring, until heated through and a little seared on the edges.
- Add cooked rigatoni and tomato-fennel sausage sauce to vegetables, and toss to coat. FOR INDIVIDUAL SERVICE: Plate 12 ounces mixture and serve. At tableside, shave 1/2 ounce Asiago cheese on top. FOR VOLUME FEEDING: Fill steam table pans with mixture, dust with shaved Asiago cheese and offer remaining shredded cheese in chilled bowls to the side.