8 pounds rigatoni
8 gallons water
8 ounces salt
1/4 cup vegetable oil (optional)
1 1/2 cups basil oil (see notes)
8 ounces onion, chopped
8 ounces minced garlic
5 teaspoons crushed red pepper
2 cups water
1 ounce vegetable base
52 ounces fresh spinach, coarsely chopped
1/4 cup vegetable oil
2 pounds parmesan cheese, grated
Servings: 50
1. Cook pasta according to directions on p. 369. Drain. Reserve pasta for later step.
2. Heat oil to 350°F in steam-jacketed or other large kettle. Sauté onion and garlic until tender. Stir in red pepper.
3. Dissolve base in water. Add liquid, spinach, and oil to garlic-onion mixture. Cook only until spinach is wilted. Stir spinach mixture into pasta (reserved from earlier step).
4. Stir 1 lb Parmesan cheese into pasta. Serve the remainder of the cheese as a condiment.
Basil Oil can be purchased or made by combining 1/2 cup olive oil, 1 cup vegetable oil, and 1/2 tsp dried basil leaves. Store covered in refrigerator for 24 hours before using.
8 gallons water
8 ounces salt
1/4 cup vegetable oil (optional)
1 1/2 cups basil oil (see notes)
8 ounces onion, chopped
8 ounces minced garlic
5 teaspoons crushed red pepper
2 cups water
1 ounce vegetable base
52 ounces fresh spinach, coarsely chopped
1/4 cup vegetable oil
2 pounds parmesan cheese, grated
Servings: 50
1. Cook pasta according to directions on p. 369. Drain. Reserve pasta for later step.
2. Heat oil to 350°F in steam-jacketed or other large kettle. Sauté onion and garlic until tender. Stir in red pepper.
3. Dissolve base in water. Add liquid, spinach, and oil to garlic-onion mixture. Cook only until spinach is wilted. Stir spinach mixture into pasta (reserved from earlier step).
4. Stir 1 lb Parmesan cheese into pasta. Serve the remainder of the cheese as a condiment.
Basil Oil can be purchased or made by combining 1/2 cup olive oil, 1 cup vegetable oil, and 1/2 tsp dried basil leaves. Store covered in refrigerator for 24 hours before using.
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