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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 4 |
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Directions: PREPARATION: Peel and thinly slice onions and mushrooms. Cut tomatoes
into 1/2-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 vermouth, and bring to a boil. Reduce
heat and simmer for 2 minutes. Add stock and simmer until sauce has
reduced to 3/4 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.
Ingredients:
2 medium Onions 1/2 ts Salt
1/2 Pound(s) Mushrooms, fresh 1/4 ts Pepper
2 medium Plum tomatoes 1/2 c Dry vermouth or white wine
2 Tablespoon(s) Olive oil 1/2 c Chicken stock
2 Cup(s) Turkey, cooked 1/8 ts Hot red-pepper sauce
1/8 Teaspoon(s) Thyme, dried 12 oz Linguine
1/8 Teaspoon(s) Rosemary, dried 4 tb Butter; softened
1/8 Teaspoon(s) Oregano, dried 1 tb Parsley, fresh; minced |
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