Pasta With Mexican Turkey Picadillo Saucepasta 2 to 3 tabl. olive oil 2 jalapeno peppers; seeded and chopped 4 medium garlic cloves; chopped 1 turkey picadillo; see separate recipe 1/3 to 1/2 cup tomato sauce or 1/3 to 1/2 cup tomato puree or 1/4 cup tomato paste; mixed with 1/4 cup water 1/2 lb angel hair pasta, fideos or 1 vermicelli or spaghettini 1 salt 1/2 cup green onions; chopped Heat 2 tablespoons oil in a large saucepan, add jalapeno peppers and garlic and saute about 1/2 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 1/3 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@shell.portal.com, juphelps@delphi.com, or jphelps@best.com |
