Photo: Barilla®

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 the time indicated on package. Drain pasta and drizzle with olive oil to prevent 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 each serving, to order: Heat asparagus, braised beef chunks, tomatoes, beef reduction and alfredo sauce together in a saute pan. Stir in garlic butter. Reheat 2 cups pasta (approximately 7 oz.) in simmering water and toss it with the sauce. Plate and garnish with 1 tsp. Parmesan and ½ tsp. parsley.