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Penne with Ground Turkey, Capers, and White Wine
(Serves 4)
This is a fairly easy dish to make but the sauce tastes like it was simmering on the stove for several hours. The flavor is developed by a layering of ingredients that add to the resulting sauce or ragu.  If you don’t like capers leave them out but they do add a bit of salty flavor to the dish. You could substitute ground veal or pork for the turkey and use another similar size pasta, such as orecchiette or fusilli. 
Ingredients:

2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 pound ground turkey
Salt and pepper
1/2 cup white wine
2 cups chicken broth
1 teaspoon fresh thyme leaves
2 tablespoons capers, rinsed
12 ounces penne
1/2 cup grated Parmesan cheese
2 tablespoons chopped parsley
3 tablespoons butter

Directions:

Heat the olive oil in a large skillet over medium-high heat.
Add the onion and garlic; cook until softened, about 5 minutes.
Add the turkey, season with salt and pepper.
Sauté until the turkey starts to brown, about 8 minutes.
Add the white wine and simmer until nearly evaporated.
Add the chicken broth, thyme, and capers.
Simmer over medium heat until the liquid reduces by almost half.

In the meantime, cook the penne in boiling salted water.
Cook the pasta for 2 minutes less than the recommended cooking time.
Drain the pasta and add it to the sauce in the skillet.
Add the Parmesan, parsley, and butter; stir to combine the ingredients.
Cook for 2 minutes more; transfer to a bowl and serve.
Penne with Ground Turkey, Capers, and White Wine
Penne with Ground Turkey, Capers, and White Wine
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PASTA RECIPES  >  PASTA WITH MEAT OR POULTRY >  PENNE WITH TURKEY
COOKING ONIONS
Sauteing onions until soft, 5 to 10 minutes, is the first step in many recipes.  The reason is that softened onions add body and sweetness.  Browning onions, 10 to 15 minutes, gives the onions a deeper flavor that makes them great with sauteed greens or in a savory tart.  Lowering the heat and cooking the onions for 30 minutes or more will caramelize them.  Longer cooking brings out the onion's sweet side. Caramelized onions are nice on pizza or in pasta.
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WE LOVE THIS PAN
No more bending your spaghetti or lasagna to get it all in the boiling water.