1 pound linguine (I prefer black, but it’s not nesc. at all)
1 tsp olive oil
¼ cup white wine ( I use Sutter Home Suavignon Blanc, as this is about all it's good for)
1 pound ground turkey
1 sm sweet onion, chopped
2 cloves garlic, minced
1 tsp red pepper flakes
Cracked black pepper
1 tbs cappers
Boil linguine in well salted water until just shy of al dente, drain, reserving about a ½ cup of the pasta water. Heat oil in a large sauté pan. Caramelize the onion and garlic. Add turkey and peppers and sauté until brown and fragrant. Add capers, wine and pasta, stirring well. If pasta absorbs too much of the wine too quickly, add reserved pasta water until a light sauce remains and noodles are al dente, 3-4 min. Serve and enjoy.
No comments:
Post a Comment