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Pasta with Italian Red Sauce
1 oz. eq. whole grain, 1/4 cup red/orange vegetable
Number of Portions: 50 Size of Portion: 1/2 cup
Recipe HACCP Process: #2 - Same day service
- Whole Grains
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Water, Boiling, Municipal | 1 1/2 gallon(s) |
Pasta, Spiral, WGR, #298 | 3 pound(s) |
Sauce, Spaghetti, No Meat, #270 | 1 #10 can(s) |
DIRECTIONS
1. | Bring water to a rapid boil. |
2. | Add pasta gradually to boiling water and stir gently. |
3. | Return to boiling. Cook uncovered in water at a fast boil until al-dente (cooked just long enough to be firm, and not too soft). Stir occasionally to prevent sticking. Do not overcook as this increases the volume of the pasta. Drain pasta. |
4. | Place in half-size steamtable pans (12"x 10" x 4"). For 50 servings, use 4 steamtable pans. |
5. | Heat sauce thoroughly. CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. |
6. | Just before serving, add sauce to pasta. Toss gently to coat pasta. For best results, serve immediately or cover and place in warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
7. | Portion with 4 ounce spoodle or #8 scoop (1/2 cup) per serving. Each portion provides 1 oz. eq. whole grain and 1/4 cup red/orange vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees or lower. |
Production Notes
Use commodity products when available.
Serving Notes
Optional instructions: Do not mix pasta and sauce. To serve separately, portion 4 ounces of pasta and 2 ounces sauce for each serving.