Yield: Makes 24 servings
Per portion:1 1/2 cups (375 mL)
Total Recipe:Pasta: 36 cups (9 L) / Sauce: 12 cups (3 L)
Instructions:
- Sauce: Puree tomatoes with peppers.
- Sweat garlic and hot banana pepper rings in oil over low heat. Add pureed tomato/red pepper mixture; increase heat to high and bring to a boil. Reduce heat and simmer until thickened, about 15 minutes. Stir in evaporated milk, sugar and salt; cook an additional 5 minutes. Adjust seasoning.
- Cook pasta in boiling salted water until al dente.
- Place sauce in steam table insert pan (full pan, 20” x 12” or 50 cm x 30 cm), at least 4” / 10 cm deep. Stir in pasta.
A la minute:
-
Warm 1/2 cup (125 mL) Sauce in saucepan. Add 1 1/2 cups (375 mL) cooked pasta and 1 tbsp (15 mL) minced fresh basil. Serve immediately with grated Parmigiano-Regianno.
Notes:
