Pasta With Mexican Turkey Picadillo Sauce
Ingredients| 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 |
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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. [email protected],
[email protected], or [email protected]
Servings:
4
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