Pasta with mexican turkey picadillo sauce

4 servings

Ingredients

Quantity Ingredient
-JUDI M. PHELPS
2 To 3 tabl. Olive oil
2 Jalapeno peppers; seeded and chopped
4 mediums Garlic cloves; chopped
Turkey Picadillo; see separate recipe
⅓ To 1/2 cup tomato sauce OR
⅓ To 1/2 cup tomato puree OR
¼ cup Tomato paste; mixed with 1/4 cup water
½ pounds Angel hair pasta, fideos OR
Vermicelli or spaghettini
Salt
½ cup Green onions; chopped

Directions

Heat 2 tablespoons oil in a large saucepan, add jalapeno peppers and garlic and saute about ½ 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 ⅓ 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. jphelps@..., juphelps@..., or jphelps@...

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