Sugo di Tacchino per Pasta
(Turkey Pasta Sauce)
2 Sm. Carrots - peeled and chopped 1 1/2 Med. Leeks - white part only - cleaned and diced. 1/2 Lg. Onion - diced 2 Med. Turkey thighs 1 1/2 Tsp. Capers - drained (preserved in vinegar are fine here) 1 Sm. Can Tomato Paste 12 Cherry Tomatoes - cut in half 1 14 Oz. Chicken broth Q.B. Salt and pepper
Saute the carrots, leeks and onions in 3-4 tablespoons of olive oil for about 5 minutes. Add the turkey thighs, and cook until they are nicely browned on all sides. Add the tomato paste, 1/2 cup of water, and the capers. Mix well and cook until mixture is heated - approximately 5 - 7 minutes. Add the chicken stock, an additional can of water, and let this mixture simmer for 30 minutes, or until it is reduced to a thick sauce.
NOTE: If desired, the thighs may be dredged in flour prior to sautéing them. This will result in a thicker sauce, and a bit of a more mellow flavor to the sauce.
Serve over your favorite pasta garnished with a good portion of shaved Parmesan cheese.
Last updated on: 08/01/02 04:41:06 PM