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Maria 06/16/14 |
I want to make Penn vodka to serve 75 persons. I already made 324 meatballs and we are also having a whole roasted pig that will serve to 70 persons. I am also making chicken scallopine. Please let me know how many pounds of pasta I need to cook and how many cans of crushed tomato, vodka, butter, onions, I need for the vodka sauce. I am also making pasta salad and tomato and onion salad. Please send me an email with your suggestion. The party is for this Saturday, June 21, 2014. Thank you. |
ellen 06/16/14 |
Maria, you sure don't leave yourself much breathing room. You have a lot of meat for 70 people, which will probably decrease the amount of pasta you need. 1 pound dry penne makes almost 8 cups cooked. For 70 people, for generous portions, do about 15 pounds pasta.
Penne Vodka Sauce for 70-
10 tablespoons olive oil
6 tablespoons kosher salt Start the water boiling, it will take almost 1/2 hour to get to a full rolling boil. You need 16-20 quarts water, you could do 2 pans. Heat the oil in a large saucepan; when hot, saute the onions (and garlic if used) until golden, about 5 minutes. Add crushed tomatoes to the saucepan. Stir in the oregano, basil, salt and pepper and simmer 1 hour to concentrate flavors. While the sauce is cooking, heat half of the butter in a skillet over medium heat. Saute the mushrooms and hot pepper flakes until the mushrooms are golden. Some people like to add prosciutto here, about 1/2-1 ounce per person Carefully add the vodka to the mushroom mix and simmer for 5 minutes to cook off the alcohol. Add the heavy cream to the mushroom mix and bring just to a simmer; pour the cream mixture into the tomato puree; stir to mix. Keep the sauce warm while cooking the pasta. Add the kosher salt to water. Bring to a rolling boil. Add pasta to boiling water; cook uncovered until pasta is al dente, about 12 minutes. Drain well. Now, DON'T skip this step! Melt the remaining butter in a large skillet. Stir into the drained pasta to glaze, then add Parmesan cheese and mix thoroughly.
This is the optimum service: If you must serve from a chafer, stir in 2/3 of the sauce and have the last third in a crock pot or warmer for gguests to add extra. Here are 2 not quite from scratch vodka sauce recipes:
Soup base
This one uses a jar sauce as a base: If this saves you time, trouble, or money, please make a donation, maybe a dime or quarter per guest, to support this site. Thanks. |
ellen 06/16/14 |
PS, you can do the tomato portion ahead, chill, and bring back to heat day of. |
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