Back to Pasta

Category: Pasta
Pasta With Mexican Turkey Picadillo Sauce
Ingredients
-JUDI M. PHELPS

2 To 3 tabl. Olive oil

2 Jalapeno peppers, seeded and chopped

4 medium Garlic cloves, chopped

Turkey Picadillo, see separate recipe by clicking here

1/3 To 1/2 cup tomato sauce OR

1/3 To 1/2 cup tomato puree OR

1/4 cup Tomato paste, mixed with 1/4 cup water

1/2 lb Angel hair pasta, fideos OR

Vermicelli or spaghettini

Salt

1/2 cup Green onions, chopped

Preparation
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. Source: Faye Levy's International Chicken Book.

Note: fideos are very thin vermicelli-type noodles.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

Back to Pasta

© Copyright 2006 - 2017 Wiley Studios