Penne with Radicchio & Gorgonzola Red Wine Cream Sauce
(Penne con Radicchio e Salsa Cremosa di Gorgonzola e Vino Rosso)
Yield: 50 servings
Ingredients
2 cups extra virgin olive oil
1 lb shallots, finely chopped
5 lb radicchio, cut into 1/4 –inch strips
3 cups Italian red wine
½ cup honey
To taste salt
To taste black pepper, ground
3 qt heavy cream
3 lb Gorgonzola cheese, crumbled
12 lb pre-cooked Barilla Penne Pasta
Heat oil in large skillet over medium heat. Add shallots; cook until tender.
Add radicchio; cook until wilted and brown, stirring occasionally.
Stir in wine, honey, salt and pepper; continue cooking until liquid is reduced by about
half. Reduce heat; stir in cream. Continue cooking until cheese begins to cream reduces to desired consistency. Add cheese.
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!
