Pasta with Smoked Turkey and Black Pepper Sauce Recipe
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| Onion | 2 Tablespoon, finley chopped | |
| Black peppercorns | 2 Teaspoon, crushed | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Heavy cream | 1 1/2 Cup (16 tbs) | |
| Dried marjoram | 2 Teaspoon, crushed | |
| Salt | To Taste | |
| 8 ounces fettuccine, linguine, or thin spaghetti | ||
| Turkey breast | 8 Ounce, cut into strips | |
| Cherry tomatoes | 8 , quartered | |
| Snipped chives | 2 Tablespoon | |
| Freshly grated Parmesan cheese | ||
Directions
MAKING
1. Take a 10-inch skillet and keep on medium heat, melt butter and add peppercorns and onion and cook for ½ a minute.
2. Stir in wine and simmer for 5 minutes or till there is hardly any liquid.
3. Mix marjoram and cream and cook for 5 minutes or till sauce reaches desired consistency. Add salt.
4. Take a 6-quart stockpot or Dutch oven, add boiling salted water and cook pasta for 8 to 10 minutes or till it turns firm-tender. Drain excessive water.
5. Transfer pasta back to Dutch oven.
FINALIZING
6. Mix turkey, tomatoes and sauce to pasta, toss and heat thoroughly.
7. Take a serving bowl and transfer pasta.
8. Top with chives.
SERVING
9. Serve hot with Parmesan cheese.
1. Take a 10-inch skillet and keep on medium heat, melt butter and add peppercorns and onion and cook for ½ a minute.
2. Stir in wine and simmer for 5 minutes or till there is hardly any liquid.
3. Mix marjoram and cream and cook for 5 minutes or till sauce reaches desired consistency. Add salt.
4. Take a 6-quart stockpot or Dutch oven, add boiling salted water and cook pasta for 8 to 10 minutes or till it turns firm-tender. Drain excessive water.
5. Transfer pasta back to Dutch oven.
FINALIZING
6. Mix turkey, tomatoes and sauce to pasta, toss and heat thoroughly.
7. Take a serving bowl and transfer pasta.
8. Top with chives.
SERVING
9. Serve hot with Parmesan cheese.
Chef
