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PASTA WITH MEXICAN TURKEY PICADILLO SAUCE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-JUDI M. PHELPS
2 To 3 tabl. Olive oil
2 Jalapeno peppers -- seeded and
-chopped
4 md Garlic cloves -- chopped
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 c Tomato paste -- mixed with 1/4
-cup water
1/2 lb Angel hair pasta, fideos OR
Vermicelli or spaghettini
Salt
1/2 c 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
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