Gemelli with Chicken Ragu
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Credit: Cory Henkel, Chef, Tucci Bennuch, Minneapolis
The National Culinary Review, March 2011
6 lbs. Barilla gemelli pasta
2½ cups olive oil, divided
6 lbs. bulk Italian chicken sausage
12 oz. minced shallots
¼ cup minced fresh rosemary
Salt and pepper, to taste
3 qt. chicken stock
1½ lbs. butter
1½ cups grated Grana Padano
Fresh rosemary, fried, for garnish
Grana Padano, shaved, for garnish
1. Cook pasta until just short of al dente. Drain; drizzle with ¼ cup olive oil to prevent sticking. Place pasta flat on sheet trays or hotel pans; cool in blast chiller or walk-in fridge. Store in zip-close bags or sealed plastic container; refrigerate.
2. Heat remaining olive oil in wide pan; cook sausage, breaking up until browned and cooked through. Remove from pan with slotted spoon; leave oil in pan.
3. Add shallots and rosemary; sauté until shallots start to color. Season with salt and pepper. Add sausage; stir. Stir in stock and butter; cook to melt butter and reduce sauce slightly. Remove; reserve warm.
4. Per order: Reheat 1 cup meat sauce in sauté pan. Add 2 cups pasta and 1 T. grated cheese; simmer until pasta is coated. Season with salt and pepper. Plate; garnish with rosemary and cheese.
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