Pasta with mexican turkey picadillo sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 2 | To 3 tabl. Olive oil | |
| 2 | Jalapeno peppers; seeded and chopped | |
| 4 | mediums | Garlic cloves; chopped |
| Turkey Picadillo; see separate recipe | ||
| ⅓ | To 1/2 cup tomato sauce OR | |
| ⅓ | To 1/2 cup tomato puree OR | |
| ¼ | cup | Tomato paste; mixed with 1/4 cup water |
| ½ | pounds | Angel hair pasta, fideos OR |
| Vermicelli or spaghettini | ||
| Salt | ||
| ½ | cup | Green onions; chopped |
Directions
Heat 2 tablespoons oil in a large saucepan, add jalapeno peppers and garlic and saute about ½ minute. Add picadillo and tomato sauce and simmer 4 to 5 minutes until heated and thickened. Add a few tablespoons water if sauce is too thick. Taste and adjust seasonings.
Cook pasta in a large pot of boiling salted water until just tender, al dente. Drain pasta and transfer to a bowl. Toss with 1 tablespoon oil if desired, then with ⅓ cup chopped green onions and half the sauce. Top with remaining sauce, sprinkle with remaining green onions and serve. Makes 4 main-course servings. Source: Faye Levy's International Chicken Book.
Note: fideos are very thin vermicelli-type noodles.
Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...