Penne in Pink Vodka Sauce by the Pound

Menu Planning Guidelines:

- 12 to 16 ounces per person if a main.
 

- 6- 8 ounces per person if a side dish ( 2-3 serving per LB ) and 3 to 4 ounces if served as a side with another pasta or starch. ( 4-5 servings per LB )

• A note about our pasta sold by the pound: These are finished weights for cooked pasta including the sauce. For comparison, a pound of cooked pasta with sauce is equal to approximately 1/5 of a LB of dry pasta.

Consider our sample pan sizes for reference:

3 LBS Half Pan | (Serves  Six-8oz Portions)

4 LBS Half Pan | ( Serves Eight-8oz Portions)

6 LBS Half Pan | (Serves Twelve-8oz Portions)

8 LBS Full Pan | (Serves Sixteen-8oz Portions)

10 LBS Full Pan | (Serves Twenty-8oz Portions)

12 LBS Full Pan | (Serves Twenty Four-8oz Portions)

15 LBS Full Pan | (Serves Thirty-8oz Portions)

Preparation: Remove the pan of Penne Alfredo from the refrigerator and allow it to come to room temperature for about 15-20 minutes. This helps ensure even heating.

Oven Method: Preheat your oven to 350°F (175°C). 

**Pro Tip: For best results place a pan of hot water in the oven when reheating. The steam will keep your food moist and speed up the process.**

Reheating Time: Reheat the Penne Alfredo in the oven for approximately 20-30 minutes, or until it reaches an internal temperature of 155°F (68°C). Larger pans may require slightly longer heating times. Larger pans may require slightly longer heating times and it is a good idea to gently stir the pans a couple of times.

Stovetop Method (Alternate): If you prefer to reheat on the stovetop, transfer the Penne Alfredo to a skillet or saucepan. Heat over low to medium heat, stirring occasionally to ensure even heating. Cover the skillet with a lid to help trap moisture and prevent drying out. Cook until temperature is 155°F (68°C).

Check for Doneness: Use a thermometer to check the temperature of the pasta dish to ensure it has reached the temperature of 155°F (68°C).