Brussels, Dates and Bacon Penne

Blanching method:

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Add pasta to boiling salted water and blanch for 45 seconds
3. Drain pasta and combine with sauce

NOTE:

If cooking for immediate service add 30 seconds additional cook time

Sauce method (64oz sauce 64oz pasta):

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
3. Add the slacked pasta and cook for 2 minutes and 30 seconds in the simmering sauce

Impinger oven (set to 500°F):

7″ round aluminum tin

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Combine 4 oz pasta with 8 oz sauce
3. Add the contents to a 7″ round aluminum tin

4. Cook covered for 9 min (1.5x through the oven)

9″ round aluminum tin

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Combine 6 oz pasta with 12 oz sauce
3. Add the contents to a 7″ round aluminum tin
4. Cook covered for 9 min (1.5x through the oven)

Steamer Method:

Full hotel pan (2 inch deep )

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
3. Steam for 17 minutes on full steam

Half pan (2 inch deep)

1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
2. Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
3. Steam for 17 minutes on full steam

Microwave Method:

1. Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
2. Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
3. Cover with plastic wrap and microwave on high for 2 minutes
4. Remove from microwave and carefully uncover, stir then cover again.
5. Microwave on high for an additional 1 minute.
6. Remove from microwave and transfer to serving dish or delivery packaging

1. Preheat oven with a small sheet pan to 400 degrees F.
2. Toss Brussels sprouts in 1 teaspoon olive oil and ½ teaspoon Creole seasoning. Spread onto hot sheet pan and roast until charred. Remove from oven and set aside.
3. Place 2 oz. of goat cheese in freezer to harden to later grate as garnish.
4. Cut bacon crosswise and then into 1/4 inch wide matchsticks. Cook till crispy in large skillet, remove from pan and drain.
5. Add remaining oil to pan bacon was cooked in, and heat to medium. Add in sweet onion and peppers and sauté till just tender.  Add garlic and seasoning and stir for an additional 30 seconds, and then add dates, cooked bacon and roasted Brussels and stir until well combined.
6. Add vinegar to deglaze pan, and next, slowly pour in the chicken stock. Let simmer for about 5-7 minutes.
7. While sauce is cooking, add past to well-salted boiling water and cook for 5-6 minutes until al dente.  Drain, reserving pasta water if needed to thin sauce.
8. The sauce should thicken up as it cooks and start to coat the sprouts. If the sauce isn’t thick enough after 7 minutes, let it simmer a few minutes more. If the sauce gets too thick (and sticky), add in a splash pasta water or stock.
9. Once sauce is to your liking, add pasta, 4 oz. of crumbled goat cheese, lemon juice and lemon zest into mixture and stir until well coated.
10. Plate, garnishing with grated frozen goat cheese, Brussel sprout leaves and lemon slices.