Linguine with turkey & mushrooms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Onions |
| ½ | pounds | Mushrooms, fresh |
| 2 | mediums | Plum tomatoes |
| 2 | tablespoons | Olive oil |
| 2 | cups | Turkey, cooked |
| ⅛ | teaspoon | Thyme, dried |
| ⅛ | teaspoon | Rosemary, dried |
| ⅛ | teaspoon | Oregano, dried |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | cup | Dry vermouth or white wine |
| ½ | cup | Chicken stock |
| ⅛ | teaspoon | Hot red-pepper sauce |
| 12 | ounces | Linguine |
| 4 | tablespoons | Butter; softened |
| 1 | tablespoon | Parsley, fresh; minced |
Directions
PREPARATION: Peel and thinly slice onions and mushrooms. Cut tomatoes into ½-inch dice.
COOKING AND SERVING: Heat olive oil in a large skillet. Add the onions and mushrooms and saute until softened, about 3 minutes. Add turkey, spices, salt, pepper tomatoes, and vremouth, and bring to a boil. Reduce heat and simmer for 2 minutes. Add stock and simmer until sauce has reduced to ¾ cup, about 5 minutes. Stir in red-pepper sauce. Remove from heat, cover and keep warm.
Bring 6 quarts of water to a boil in a large soup kettle. Add 2 tablespoons salt and the pasta. Boil until pasta is al dente, about 9 minutes. Drain pasta and toss with butter and sauce over very low heat.
Adjust seasoning. Sprinkle with parsley and serve immediately.
[COOKS magazine; Jan/Feb 1989]