Recipes for a Crowd

1 Add salt and salad oil to water. Heat to a rolling boil.
2 Add pasta slowly while stirring constantly until water boils again. Cook 10 to 12 minutes or according to package instructions.
Drain well. Hold for use in Step 7.
3 Place sausage in single layer on 2 ungreased sheet pans. Using a convection oven, bake at 325 F. 10 to 12 minutes on high fan,
closed vent. Remove from oven and let sausage stand for 3 minutes. Cut sausage diagonally into 1/2 inch slices.
4 Lightly spray griddle or tilt frying pan with non-stick cooking spray. Grill peppers, onions and sausage 6 to 8 minutes while tossing
intermittently; lightly spray with cooking spray if needed.
5 Combine chicken broth, onion powder, pepper, and fennel. Stir well to blend. Heat to a simmer.
6 Combine pasta and cooked sausage/pepper-onion mixture. Pour seasoned broth over pasta/sausage mixture. Add mozzarella and
parmesan cheeses and parsley. Toss lightly to evenly distribute all ingredients.
7 Place 2-1/3 gal cooked pasta/sausage mixture into each ungreased steam table pan; cover.
8 Using a convection oven, bake at 325 F. 20 to 25 minutes on high fan, open vent. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.