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