Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 1 small | Red onion; finely chopped |
| 1 large | Garlic clove; minced |
| ½ pounds | Ground turkey |
| \N \N | Salt and freshly ground pepper |
| 1 can | (28 oz) crushed tomatoes |
| 1 tablespoon | Chopped fresh marjoram; (or 1 tsp. dried) |
| ½ teaspoon | Dried pepperoncini peppers; crushed, (to taste) |
| 1 pounds | Ziti |
| 8 ounces | Unsalted fresh mozzarella cheese; grated |
Tony Lima (TonyLima@...)
1. In large, nonstick pan heat the oil over medium-high heat. Add onion and saute for 3 minutes, or until soft. Add garlic and saute for 1 minute longer.
2. Add turkey and cook, breaking up with a wooden spoon, for about 5 minutes or until no longer pink.
3. Season with salt and pepper, then add tomatoes, chiles, and marjoram Bring to a simmer.
4. Reduce heat to medium-low and let sauce cook for about 30 minutes or until thickened.
5. Preheat oven to 375 degrees. 6. Cook the ziti to al dente. Drain and transfer to a large bowl. Add sauce and toss.
7. Transfer to an ungreased 2 quart baking dish and sprinkle with mozzarella. Bake for about 15 minutes, or until cheese is melted and top is lightly brown. Let rest for 5 minutes before serving.
Posted to CHILE-HEADS DIGEST V4 #282 by TonyLima@... (Tony Lima) on Jan 24, 1998