Penne with Italian Sausage
(Penne con Salsiccia)
Yield: 50 servings
Ingredients
5 lb Italian (spicy) sausage, remove casing
2 cups extra virgin olive oil
2 lb onion, chopped
1 lb carrots, chopped
1 lb celery, chopped
5 ea bay leaves
2 oz fresh rosemary, chopped (may substitute 1oz dried)
2 tsp nutmeg
To taste ground black pepper
2 cups red wine
10 jar Barilla Tomato & Basil Sauce
1 lb pitted black olives, chopped
10 lb pre-cooked Barilla Penne Pasta
Cook sausage in large skillet over medium heat until no longer pink,
stirring occasionally. Drain; set aside.
Heat olive oil in skillet over medium heat. Add onion, carrot, celery, bay leaves,
rosemary, nutmeg and pepper; sauté until vegetables are crisp-tender,
stirring occasionally.
Add wine and continue cooking until wine is almost completely reduced.
Remove bay leaves; discard.
Add sausage, Sauce and olives into wine mixture.
Continue cooking until thoroughly heated.
Add pre-cooked pasta to sauce mix and heat for 1-2 min.
Pre-cooking Barilla Pasta:
• Use one part pasta to five parts strong salted water.
• Add pasta to boiling water and stirred at once.
• Cook for six minutes.
• Cool in ice water and drain very well, add some olive oil.
• Cover well and store in refrigerator until usage.
Note:
All short cut pasta can be substituted by another short cut. Be creative!
