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Pasta With Mexican Turkey Picadillo Sauce

Yield: 4 Servings

Ingredients and directions for this recipe

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

Heat 2 tablespoons oil in a large saucepan, add jalapeno peppers and
garlic and saute about 1/2 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 1/3 cup chopped green onions and half the
sauce. Top with remaining sauce, sprinkle with remaining green onions
and serve. Makes 4 main-course servings.

See also:
Previous recipe Pasta With Meatballs
Next recipe Pasta With Miso Pesto

Or try one of these recipes:
Ice Box Slaw
Speciality Casserole