What I Cooked Last Night
Last night was really easy and one of LJ’s favorites. It’s my own “Turkey Spaghetti.” I start by sauteing one small or 1/2 a large onion and 2 or 3 garlic cloves, seasoned with salt & pepper in olive oil. When they are soft, I add 1/2 pound of ground turkey, salt, pepper, about a teaspoon of dried thyme and a teaspoon of dried basil, and cook until it’s browned. I then add about a half glass of dry white wine and cook until it’s almost totally gone, maybe a couple of tablespoons remaining. Then add a 14 oz. can of chopped tomatoes and half a 6 oz. can of tomato sauce. Bring to a boil, then reduce to a simmer and cook, covered, for 30 minutes or so. While the sauce is cooking, cook the pasta, about 4-5 oz. of dried pasta (I use whatever I have on hand - spaghetti, egg noodles, orrechiette). After the sauce has simmered, I add 1/4 cup of cream. It’s not very much, but it adds an unctuous body that cuts the acidity of the tomatoes. Then take the al dente pasta and add it directly into the pan with the sauce. Serve with a generous grating of good Parmesan cheese. With a salad on the side, this serves 2 generously with leftovers.