Smokies with Cheesy Penne Pasta
Yield - 3 - 2 inch Hotel Pans, or about 5 Gallons, or about 300 taste servings
1 - #10 CAN NACHO CHEESE
1 gallon milk
1/4 JALAPEÑO PEPPERS (Chopped)
1/2 LB BUTTER
1/4 CUP FRESH MINCED GARLIC
1/2 cup JALAPEÑO Pickle Juice
2 - 3 lbs PACKAGE little smokies sausage
4 lbs penne pasta (Boiled al dente and kept warm)
In a large brazier and over low to medium heat, whisk the milk, cheese and jalapeño peppers together until uniform and warm. In a separate large Teflon skillet add the butter, garlic, jalapeño juice and Smokies. Sear over high heat just enough to lightly warm the sausages. Then add the Smokies to the braiser. Add the penne pasta and gently fold. Divide into the hotel pans and serve.
1 # 10 CAN DICED TOMATOES (Drained)
I have found that most kids do not like tomatoes, but if you have an older group, then the tomatoes add flavor and color.
We usually serve this right out of a chaffer. Of course, this can be served buffet style or in a platter. I strongly recommend that you do not add much residual heat to the dish, it need not be required to be served piping hot.
The pasta will continue to absorb the sauce, so you must serve this pasta within an hour of combining.
This is the dish that I cook at the
Zoo to Do for Kids at the Audubon Zoo
in New Orleans.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: August 22, 2011