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.

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Last updated on:  08/01/02 04:41:06 PM