Ground Turkey & Pasta #175

 Ground Turkey & Pasta #175

https://youtu.be/Gd7eOP6PnFQ

Ground Turkey & Pasta show #175 with Currants & Shishito Peppers 10 oz Ground Turkey 6 oz Orecchiette Or Cavatappi Pasta 2 cloves Garlic 1 Tbsp Capers 2 Tbsps Dried Currants 2 Tbsps Tomato Paste 2 Tbsps Crème Fraîche ¼ cup Grated Parmesan Cheese 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves) OPTIONAL ¼ tsp Crushed Red Pepper Flakes 3 oz Shishito Peppers 1 Prepare the ingredients • Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. • Wash and dry the fresh produce. • Peel and roughly chop 2 cloves of garlic. ------------------------------- OPTIONAL •Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly was your hands immediately after handling. ------------------------------- • Place the currants in a bowl; cover with 1/4 cup of hot water. Set aside to rehydrate at least 10 minutes. 2 Cook the pasta • Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). • Turn off the heat. •Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot. ------------------------------- OPTIONAL 3 Cook the peppers • Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. • Add the pepper pieces in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. •Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. • Transfer to a plate and cover with foil to keep warm. • Wipe out the pan. --------------------------------------------- 4 Cook the Ground Turkey & make the sauce • In the same pan, heat a drizzle of olive oil on medium-high until hot. • Add Ground Turkey, chopped garlic, capers, and seasons with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. • Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. • Add 1/4 cup of water (carefully, as the liquid may splatter) and the rehydrated currants (including the liquid); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the pork is cooked through. • Turn off the heat. CUSTOMIZED STEP 4 If you chose Ground Turkey - Cook as directed in Step 4, using the turkey (instead of pork). 5 Finish & serve your dish • To the pot of cooked pasta, add the cooked pork and sauce, cooked peppers, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). • Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. • Serve the finished pasta garnished with the cheese. Enjoy! CUSTOMIZED STEP 5 If you chose Ground Turkey - Finish and serve as directed, using the cooked turkey and sauce (instead of pork). More info and cooking times are on my website on HTTP://jamestdds.blogspot.com ragu,easy,kitchen,delicious,turkey,recipe,simple,cooking,sec main course,cookware,appliances,cooking,pasta,onepot,onepotpasta,penne,marinara,spaghetti,groundturkey,groundbeef,fast,easy,cookwithme,recipe,stovetop,turkey,poultry,uploads,family,trending,food,foodie,what i eat in a day,good eats,vegan,filipino,american,italian,comfort food,life inside a box,arizona,tastemade,military,military life,military wife,sandiego,california,arizona,filipino vloggers,