Pizza Today - September 2022 - 39

cooking this pasta because it will
flatten out and break. It is a great pasta
for dishes like chicken bacon mac
and cheese because when prepared
properly, it holds heavy sauces well
without flattening out. Because it is a
larger cut, it will really fill up the bowl
and presents beautifully at the table.
From a simple rigatoni with marinara
and broiled mozzarella, to a spicy
Pasta Arrabbiata using your house
marinara, ground beef and crushed red
pepper, you can create a lot of tasty
options with this versatile cut.
Penne or Mostaccioli (more
common in some regions) is staple
on any Italian table. What is the
difference you may ask? Penne has
ridges and usually has a thicker wall,
while Mostaccioli is smooth with a
slightly thinner wall and can have a
slightly smaller diameter, but they are
both cut on the bias. I would go with
what is more commonly recognized
in your region. People tend to stick
to what they know. The benefit to
choosing this cut of pasta is that it
is tough! You really have to try to
overcook it and it rarely falls apart.
It is dense and can take a beating.
It makes a great bed for Chicken or
Eggplant Parmigiana. Try a Penne
Ala Vodka, again using your house
marinara, fresh shaved garlic, crushed
red pepper, a hint of Alfredo and of
course a generous pour of vodka for
a tasty departure from the traditional
Baked Mostaccioli.
Another favorite cut of pasta for me
is " thick " or " homestyle " fettuccini.
This is also a pasta that can take a
lot of abuse. It doesn't over cook
easily and like rigatoni, it loves sauce!
Of course, there is the traditional
Fettuccine Alfredo, or fettuccine
with marinara, but think about the
ingredients that you have available to
you. Have fun with your recipes. Take
for instance your traditional Alfredo
sauce, add sliced picante peppers and
simmer. Toss in your fettuccine and
top with grilled shrimp.
A Wholly Stromboli favorite is
our Mediterranean Pasta. This dish
features many of the ingredients found
in our pizza prep table which is what
made it so fun to create. Sliced onion,
bell pepper, mushroom, fresh shaved
garlic, artichoke hearts and roasted
red peppers, sautéed and tossed with
fettuccine in a brown butter sauce.
Add chicken or shrimp and you've got
a light but filling pasta dish that is a
crowd favorite.
The other piece of advice I would
give is consider which modifications
you will allow. The " dough side " of
your kitchen line works more like
an assembly line. You work from
one ticket to the next in succession.
Dough, sauce, cheese, top, bake.
A sauté line has so many moving
parts and so many pieces that
have to work in perfect harmony.
Timing is everything! You will have
multiple tickets in different stages
of completion, take your eye off the
ball and you risk having over cooked
mushy pasta, blackened Shrimp
Scampi, or thick clumpy Chicken
Marsala.
Keeping your sauté team focused
and following recipes is key. My point
is, having your sauté cooks running
around pulling ingredients from all
over the kitchen that are not featured

Pizza Today - September 2022

Table of Contents for the Digital Edition of Pizza Today - September 2022

Commentary
Digital
Conversation
Mike's Monthly Tip
Man on the Street
Building Blocks
On Deck
Knead to Know
Destinations
Holiday Gift Cards
Pyramid of Hospitality
It's a Party Season
Veggie Pizzas
Versatile Pasta Shapes
Seafood Pizzas
Seafood Pizza
End-of-Year Tax Prep
National Pizza Month Planning
A Pizza and Pasta Northeast Preview
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - September 2022 - CT1
Pizza Today - September 2022 - CT2
Pizza Today - September 2022 - Cover1
Pizza Today - September 2022 - Cover2
Pizza Today - September 2022 - Commentary
Pizza Today - September 2022 - 4
Pizza Today - September 2022 - 5
Pizza Today - September 2022 - 6
Pizza Today - September 2022 - 7
Pizza Today - September 2022 - Digital
Pizza Today - September 2022 - 9
Pizza Today - September 2022 - Conversation
Pizza Today - September 2022 - 11
Pizza Today - September 2022 - Mike's Monthly Tip
Pizza Today - September 2022 - 13
Pizza Today - September 2022 - Man on the Street
Pizza Today - September 2022 - 15
Pizza Today - September 2022 - Building Blocks
Pizza Today - September 2022 - 17
Pizza Today - September 2022 - On Deck
Pizza Today - September 2022 - 19
Pizza Today - September 2022 - Knead to Know
Pizza Today - September 2022 - 21
Pizza Today - September 2022 - 22
Pizza Today - September 2022 - 23
Pizza Today - September 2022 - Destinations
Pizza Today - September 2022 - 25
Pizza Today - September 2022 - Holiday Gift Cards
Pizza Today - September 2022 - 27
Pizza Today - September 2022 - 28
Pizza Today - September 2022 - 29
Pizza Today - September 2022 - Pyramid of Hospitality
Pizza Today - September 2022 - 31
Pizza Today - September 2022 - 32
Pizza Today - September 2022 - 33
Pizza Today - September 2022 - It's a Party Season
Pizza Today - September 2022 - 35
Pizza Today - September 2022 - Veggie Pizzas
Pizza Today - September 2022 - 37
Pizza Today - September 2022 - Versatile Pasta Shapes
Pizza Today - September 2022 - 39
Pizza Today - September 2022 - 40
Pizza Today - September 2022 - 41
Pizza Today - September 2022 - Seafood Pizza
Pizza Today - September 2022 - 43
Pizza Today - September 2022 - End-of-Year Tax Prep
Pizza Today - September 2022 - 45
Pizza Today - September 2022 - National Pizza Month Planning
Pizza Today - September 2022 - 47
Pizza Today - September 2022 - A Pizza and Pasta Northeast Preview
Pizza Today - September 2022 - 49
Pizza Today - September 2022 - Product Showcase
Pizza Today - September 2022 - 51
Pizza Today - September 2022 - Pizza Today Yellow Pages
Pizza Today - September 2022 - 53
Pizza Today - September 2022 - 54
Pizza Today - September 2022 - 55
Pizza Today - September 2022 - 56
Pizza Today - September 2022 - 57
Pizza Today - September 2022 - The Marketplace
Pizza Today - September 2022 - 59
Pizza Today - September 2022 - 60
Pizza Today - September 2022 - 61
Pizza Today - September 2022 - 62
Pizza Today - September 2022 - 63
Pizza Today - September 2022 - 64
Pizza Today - September 2022 - 65
Pizza Today - September 2022 - Expo Spotlight
Pizza Today - September 2022 - Cover3
Pizza Today - September 2022 - Cover4
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