John Myers
Turkey Ragout with Penne Rigate
The perfect turkey ragout with penne rigate recipe with a picture and simple step-by-step instructions.
To:
- 2 tablespoon Extra virgin olive oil
- 1 chopped Solo garlic
- 1 teaspoon Smoked paprika
- 1 Teaspoon of seasoning mix For poultry
- 200 g quartered Fresh mushrooms
- 100 ml White wine
- 200 ml Poultry broth
- 200 ml Cream
- 200 ml Mixed cornstarch
- 200 ml Salt and pepper
- 200 ml Parsley and rosaline
- 200 g Penne rigate
- 2 liter Boiling water
- 2 teaspoon Salt
- Rinse the meat under cold water, pat dry, cut into bite-sized pieces and place in a small bowl. Mix with oil, garlic, paprika and seasoning mix for poultry and let rest covered for about an hour.
- Then heat a coated pan and fry the meat in it. When it has got the desired golden-brown color, add the mushrooms and fry them gently, turning them occasionally. Deglaze with the wine and stock and simmer for 4 minutes, then stir in the cream to refine. If necessary, bind with a little sauce thickener or mixed cornstarch (but this is usually not necessary). Serve with penne rigate, seasoned with salt and pepper.
- Cook the pasta in salted water for about 12 minutes until al dente and pour into a sieve to drain. Arrange with the turkey ragout on plates, garnish with parsley leaves and rosalin (pink pepper) and serve. Good Appetite!
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