Turkey Pasta in a Spicy Cream Sauce

Sauce

1. Italian cuisine has many recipes for turkey pasta. The meat is often added as mince, and the main ingredients may include bell pepper, onion, tomato flesh, various herbs and olives.

2. Prepare the ingredients and put the water on. In a shop you can buy fillet that has not been frozen. It won’t leak and keeps all its juices. In any case, trim as much fat off the meat as you can. Put a pot with 2 l of water on the heat in advance and salt it at 7 g of salt per liter (14 g). Peel a few cloves of garlic and a pod of fresh hot pepper.

   

3. Fry the chili and garlic. Chop the chili and garlic fairly coarsely with a knife. Heat the olive oil in a frying pan and fry the pepper and garlic in it for 2-3 minutes, stirring. Don’t let them burn. After frying, it is best to set the chili and garlic aside on a saucer for now. They have flavored the oil, and if you like, you can add them to the pasta at the very end or when serving.

   

4. Fry the turkey. Add the diced turkey fillet to the aromatic oil, season with a pinch of salt and fry over medium heat without a lid. Stir the pieces fairly often so they brown evenly. Like any poultry, turkey fries quickly, and 8-10 minutes is usually enough, until the meat starts to brown.

   

5. Add the cream and simmer. Pour the cream into the pan. I use 15-20% cream. You can add milk and 1 tsp of butter instead. It’s important that the cream is natural. Reduce the heat to low, cover and simmer for 5-6 minutes. In that time the meat absorbs most of the cream, and the finished turkey pasta has a pleasant, pronounced creamy flavor.

   

Pasta

1. Cook the pasta. By now the water in the pot should be boiling. Add the pasta and cook spaghetti or linguine for 8-10 minutes (check the package), until al dente.

2. Combine the pasta and the sauce. If the sauce is completely ready by the time the pasta is done, you can leave it in the pan on the lowest heat for a while. Drain the cooked pasta in a colander. Combine the pasta with the cream sauce and meat and heat everything together in the pan for 1-2 minutes.

   

Serving

1. Plate the pasta and season with freshly ground black pepper. If you like, add the garlic and chili left over from flavoring the oil. Sprinkle the pasta with grated Parmesan or a similar cheese (pecorino, grana padano). If you want, garnish with a sprig of greens. Serve immediately while it is hot, because the sauce sets quickly as it cools.

   

   If you have time, you can first fry finely chopped onion and bell pepper before cooking the turkey. If you add more cream, the sauce will be juicier and thicker.