Made with chorizo and a dash of bourbon, this sauce has delicious, smoky flavor.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
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|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|olive oil||0 1/2 cups|
|pancetta||2 1/4 cups|
|chorizo sausage||2.25 lb.|
|bourbon||0 3/4 cups|
|1. Sauté olive oil, pancetta and chorizo in a stockpot over medium-low heat until pancetta is rendered.|
|2. Add bourbon and carefully fire to burn off.|
|3. Add Prego® Traditional Pasta Sauce and Swanson® Chicken Broth and bring to a simmer.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
4. Serve warm.
- Use bacon if pancetta is unavailable, and any sausage can replace chorizo. Add jalapenos, bell peppers, onions and herbs to make a signature sauce. Great with chicken, pork, beef, pasta, or as a braising or stewing liquid.