Linguine with turkey & mushrooms

4 servings

Ingredients

Quantity Ingredient
2 mediums Onions
½ pounds Mushrooms, fresh
2 mediums Plum tomatoes
2 tablespoons Olive oil
2 cups Turkey, cooked
⅛ teaspoon Thyme, dried
⅛ teaspoon Rosemary, dried
⅛ teaspoon Oregano, dried
½ teaspoon Salt
¼ teaspoon Pepper
½ cup Dry vermouth or white wine
½ cup Chicken stock
⅛ teaspoon Hot red-pepper sauce
12 ounces Linguine
4 tablespoons Butter; softened
1 tablespoon Parsley, fresh; minced

Directions

PREPARATION: Peel and thinly slice onions and mushrooms. Cut tomatoes into ½-inch dice.

COOKING AND SERVING: Heat olive oil in a large skillet. Add the onions and mushrooms and saute until softened, about 3 minutes. Add turkey, spices, salt, pepper tomatoes, and vremouth, and bring to a boil. Reduce heat and simmer for 2 minutes. Add stock and simmer until sauce has reduced to ¾ cup, about 5 minutes. Stir in red-pepper sauce. Remove from heat, cover and keep warm.

Bring 6 quarts of water to a boil in a large soup kettle. Add 2 tablespoons salt and the pasta. Boil until pasta is al dente, about 9 minutes. Drain pasta and toss with butter and sauce over very low heat.

Adjust seasoning. Sprinkle with parsley and serve immediately.

[COOKS magazine; Jan/Feb 1989]

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