To prepare the dish for service begin by boiling your pasta for 16-22 minutes, until just before perfect al dente.
In a medium sauté pan bring 6oz of Bolognese to a simmer over high heat. Add in the cooked pasta and a small amount of pasta water if necessary to loosen the sauce.
Sauté the sauce and pasta together until evenly coated and warmed through.
To plate pour the sauce covered pasta into a shallow pasta bowl and garnish with shaved parm and fresh chive. Serve to your customers to enjoy!
Ingredients
12 to 15 ea. Piancone Epicurio® Paccheri Gragnano Rigati
6 oz. Butternut Squash Bolognese, (see recipe below)
1 oz. Ultimo!® parmesan cheese, shaved
1 tbsp. Peak Fresh Produce® Chives, Fresh, as needed for garnish
Chef Jon Vance - Brands Manager and Corporate Chef - Performance Foodservice - Thoms Proestler.
