Penne with Chorizo and Kale

This recipe works for: Main Dish

Serving Size: 50

  • Penne pasta,  whole  wheat,  uncooked 8  quarts  +  1/3  cup
  • Water 31  ounces
  • Olive oil 2  tablespoons
  • Onions, diced 1  quart  +  2  ¼  cups
  • Garlic, fresh, chopped 2  tablespoons
  • Chicken stock,  low  sodium 3  quarts
  • Tomatoes, diced,  canned  with  juice 3  quarts  +  2  cups
  • Crushed red  pepper 2  teaspoons
  • Chorizo, cooked,  crumbled 6  pounds  4  ounces
  • Ribbed, chopped 30  quarts
  • Mexican cheese  (optional) Shredded 3  cups  +  2  tablespoons
  • Cilantro (optional) chopped 1  cup


For the Pasta:

  1. Cook pasta according to package instructions.
  2. Drain and  lay  out  on  sheet  pans  to  cool  if  not  using  right    Pasta may be cooked and cooled a day ahead.

           Note: Keep cold food at or below 41°f.

For the Sauce:

  1. In a  tilt  skillet  or  stove top  braising  pan,  heat  the  oil  over  medium-­high
  2. Add the onions and sauté until soft, about 5 minutes.
  3. Stir in the garlic and cook 1 more minute.
  4. Add the  stock,  tomatoes  with  juice,  crushed  red  pepper,  chorizo,  and kale.
  5. Cover and reduce the heat to low. Simmer for 15 minutes.  Add  cooked  pasta  to  the  pan  and  simmer  to  heat  the
  6. Transfer pasta  and  sauce  to  steam  table  pans,  garnish  with  cheese  and  cilantro  (optional).
  7. Hold hot for service.

         Note: Hold for hot service at 135°f or higher.

Reheat Method:

  1. Cook and drain pasta according to package instructions. Let  the  pasta  cool  covered  so  that  it  does  not  dry    You  may  choose  to  gently  rinse  the  pasta  under  cold  water  so  that  it  does  not  stick  together.
  2. Cook the  sauce  exactly  as  above,  and  cool  the  sauce  in  a  blast  chiller  (preferred)  or  under  refrigeration  until  cold  (41°f  or  below).
  3. Mix the cold sauce into the pasta. If  the  sauce  seems  thick,  add  a  few  cups  of  water,  as  this  will  help  steam  the  pasta  when  reheating  and  keep  it  from  drying
  4. Scoop one  large  8  ounce  spoodle  (approximately  12  ounce  portion)  of  pasta  and  sauce  into  food  trays  and  seal  the    Keep cold until service.
  5. Reheat/Re–thermos on  medium  for  30-35  minutes  until  hot  (165°f) and  serve
  6. Alternately, you  may  put  a  pan  of  warm  water  in  the  bottom  of  the  re–thermos  to  create  some  steam,  which  will  help  keep  the pasta  and  sauce  moist  and

          Hint: Re-heat can  dry  out  pasta  and  rice,  so  it’s  a  good  idea  to  add  water  to  pasta  as  instructed above. 

Recipe Source:

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.