Ingredients:

  • 12 lbs dried pasta (6 lbs Penne, 6 lbs Fusilli)
  • 1 cup olive oil
  • 4 tbsp salt
  • 3 gallons tomato puree
  • 4 tbsp garlic, minced
  • 1/2 cup olive oil
  • 3 tbsp dried oregano
  • 2 tbsp salt
  • 1 tbsp black pepper
  • 1/2 cup granulated sugar
  • 2 quarts heavy cream
  • 1 quart whole milk
  • 1 lb unsalted butter
  • 1 lb all-purpose flour
  • 4 cups grated Parmesan cheese
  • 2 tsp nutmeg
  • 2 tbsp salt
  • 2 lbs fresh mozzarella pearls
  • 1 cup fresh basil, chiffonade
  • 2 cups red pepper flakes
  • 3 cups grated Pecorino Romano

Instructions:

  1. Bring two large pots of salted water to a rolling boil.
  2. Cook pasta in batches, removing it 2 minutes before the al dente package instructions.
  3. Drain pasta thoroughly and immediately toss with olive oil to prevent sticking.
  4. Spread pasta on baking sheets to cool quickly if preparing in advance.
  5. For the Red Sauce: Sauté minced garlic in olive oil until fragrant. Stir in tomato puree, oregano, salt, pepper, and sugar. Simmer on low for 30 minutes.
  6. For the White Sauce: Melt butter in a large pot, whisk in flour to create a roux. Slowly whisk in milk and cream to avoid lumps. Stir in Parmesan and nutmeg until thick and glossy.
  7. Transfer sauces into slow cookers on the Low or Warm setting.
  8. Place par-cooked pasta in large bowls or warming trays and arrange mozzarella pearls, basil, red pepper flakes, and Pecorino Romano as toppings.