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Rigatoni Turkey Dish

Dale came back in the kitchen: armed with creativity and focused on a delicious dinner. In our freezer was one lone Ziplock freezer bag with 2 cups of turkey breast. A mission in the making... I knew he was clicking off the requirements for this job. I handled the landing strip... aka our coffee table turned into a festive dinner site. He called all the ingredients into order, moved them into positions and assembled a meal worthy of five stars once again! Good work Sir! You demand the best and your creativity exemplify that!
Rigatoni Turkey Dish
1 T olive oil
1 red onion, peeled and finely chopped
1 t chopped garlic
1 can chopped green chillies (mild)
1 t cinnamon
7 basil leaves ripped into pieces
4 cups canned tomatoes
2 cups diced roasted turkey
sea salt and freshly ground black pepper
10 oz rigatoni or penne pasta
6 t lemon juice
a small handful of grated Parmesan cheese
In a heavy bottomed pan add olive oil and turn up the heat. Engines engage, stove engine that is. Cook onion, garlic chili, cinnamon and 1/2 basil leaves. Saute on medium heat until onion softens. Turn up the heat and add tomatoes. He used 2 quarts of home canned tomatoes without the liquid. (This was reserved for future fuel.) Add a pinch of grated salt. Break the tomatoes up using the back of a spoon. Then bring to a boil and simmer for 15 minutes. Taste for seasoning. Add the turkey the last 5 minutes so that it does not get over cooked.
Meanwhile, cook the pasta in a pot of salted boiling water according to package directions until al dente. Do not over cook. Reserve some of the pasta water. Toss pasta into turkey and tomato sauce with the roughly torn basil leaves, a splash of olive oil, the lemon juice and Parmesan cheese. Mix together well. Loosen the pasta with a little of the reserved cooking water if needed. Serve immediately.

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