Pasta With Mexican Turkey Picadillo Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil - up to 3
2		Jalapeno peppers - seeded and
4		Garlic cloves - chopped (medium)
		Turkey picadillo - see
		Recipe
1/3 cup	78ml	Tomato sauce or - up to 1/2
1/3 cup	78ml	Tomato puree or - up to 1/2
1/4 cup	59ml	Tomato paste - mixed with 1/4
		Water
1/2 lb	227g / 8oz	Angel hair pasta - fideos or
		Vermicelli or spaghettini
		Salt
1/2 cup	31g / 1.1oz	Green onions - chopped

Recipe Instructions

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.

Source:
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. Faye Levy's International Chicken Book.

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