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.
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
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.
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