Burnt Ends White BBQ Sauce Gemelli2017-12-20
Classic Southern flavors of burnt ends tossed with a horseradish-spiked white BBQ sauce and gemelli pasta.
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from
sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler.
Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
For Horseradish White BBQ Sauce:
Place all ingredients in large stainless steel bowl and whisk until combined well.
For each serving per order:
Heat ½ oz canola oil in large sauté pan over medium high heat.
Add 6 oz burnt ends and sauté for two minutes or until heated through.
Add 6 oz white BBQ sauce and 2 c. Gemelli pasta, toss until well combined and warmed through.
- 6 lbs. Barilla Gemelli
- 13 oz. canola oil
- 9 1/2 lbs. burnt ends from BBQ, chopped
- 18 cups mayonnaise
- 3 cups apple cider vinegar
- 1/3 cup minced garlic
- 3/4 cup brown mustard
- 2 tsbp kosher salt
- 1 cup prepared horseradish
- 2 tbsp black pepper
Chef Recommended Cuts
Barilla Red Lentil Rotini Pasta Salad with Sherry Vinegar and Smoked Paprika Vinaigrette
Veggie Penne Salad with Shrimp, Saffron and Paprika
ProteinPLUS® Penne with Spicy Lamb Ragout
Barilla Whole Grain Penne with Calabrian Chile Butter, Garlic, Cashew & Currant Crumble
Barilla Orecchiette with Schug Infused San Marzano Tomato & Eggplant Sauce
This information is per serving.