Can anyone give suggestions for quantities? I'm serving 250 for a buffet of Penne pasta with two choice of sauce (a red meat sauce an Alfredo.) Are there any guidelines on how much to make of each?
Thanks for your time and expertise!
My estimate, although I am sure that you will get many differing opinions, is
7 gallons red meat sauce
7 gallons alfredo sauce
I think @cheflayne is very close to what I would suggest. I would also use a penne rigate so the sauce is not wasted and in the bottom of bowl.