From: Scarletti’s Restaurant, Downers Grove, IL. Yield: 1 serving. 1½ oz. asparagus, cut into 1” pieces 3 oz. braised beef chunks (short ribs work well) 4 fl. oz. canned chunky tomatoes 6 fl. oz. beef reduction (use liquid in pan after the beef is braised) 2 fl. oz. alfredo sauce (Scarletti’s is Asiago-based) 1 Tbsp. garlic butter 7 oz. penne pasta, cooked 1 tsp. Parmesan cheese, grated ½ tsp. parsley, chopped Cook pasta for half ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.