Penne with Turkey and Tomatoes Recipe

Penne with Turkey and Tomatoes Recipe

What to do with left over turkey? Try this delicious pasta dish.

Often after cooking a large holiday turkey you will have left overs. Many pieces may not seem large enough to do anything with, but this dish is perfect.

Penne al Tachino
Penne with Turkey and Tomatoes


  • 1 pound penne pasta
  • 2 Tbs olive oil
  • 6 whole garlic cloves, peeled
  • 2 sprigs fresh rosemary (or 1 tsp dried)
  • 2 lbs cooked turkey (this can be pieces or slices)
  • ½ cup dry white wine
  • 1 cup canned, whole, peeled tomatoes
  • ¼ tsp red pepper flakes
  • salt
  • 1 Tbs butter
  • ¼ cup grated Parmesan cheese


  1. Heat the olive oil in a large skillet, over medium-high heat.
  2. Gently crush the garlic with the flat side of a knife.
  3. Add the garlic and rosemary to the oil and cook. Do not brown the garlic.
  4. If necessary cut the turkey into pieces ¼" x 1". Put in the turkey.
  5. Put in the white wine and raise the heat to high. Let it simmer for about 1 minute.
  6. Chop the tomatoes.
  7. Add the tomatoes and the red pepper flakes, season to taste with salt.
  8. When the tomatoes start to boil, turn the heat down to low and cover the skillet with the lid askew.
  9. Cook, turning the turkey occasionally, about 20 minutes.
  10. While the turkey and tomatoes are cooking, bring 4 quarts of water to a boil in a large pot.
  11. Add all the pasta at once and stir well.
  12. When the pasta is cooked al dente, drain it and toss it with the sauce, adding the butter and cheese.
  13. Serve at once.

Note: You can also add black olives to this sauce. Add to the tomatoes and turkey 5 minutes before the sauce is done. Fusilli is also good with this chunky sauce.

Bella Italian Food Recommends

Celebrating Italy : Tastes & Traditions of Italy as Revealed Through Its Feasts, Festivals & Sumptuous Foods
Italians are passionate about their food and love to celebrate together. At annual village festivals the food is cooked in mammoth proportions, the cobblestone streets become jammed with costumed processions and happy crowds sit and enjoy a communal meal that is a ritual of connection and neighborly love.

In Celebrating Italy, Carol Field takes the reader to these exuberant civic feasts and highlights their very special and ancient recipes. The result is one of the most remarkable cookbooks ever written, for in exploring festivals, Field has opened a bright new window on Italian culture and its sumptuous food.

Recipes include the victory dinner of Risotto Fratacchione -- red onions and sausages eaten after Siena's famous Palio; the Sorbir d'Agnoli -- stuffed pasta in wine-spiked broth that the Mantuans eat on Christmas Day, and Pane di Cena's sweet milk bread rolls, which is made to last all through Easter Week in Sicily.

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