Pasta with Turkey Tomato Sauce
- 400 grams macaroni (or bucatini)
- 1 onion
- 1 garlic
- 2 Red chile peppers
- 1 stalk Celery
- 3 tablespoons olive oil
- 1 small can tomatoes (canned)
- 2 teaspoons Wine vinegar
- 1 pinch sugar
- 500 grams Turkey cutlets
- 2 beautiful, red tomatoes
- 150 grams Whipped cream
- 150 grams Parmesan (freshly grated)
Peel garlic and onions and chop both. Rinse celery, trim and cut into slices. Set aside celery leaves.
Rinse chile peppers and cut into rings.
Blanch celery for about 4 minutes in a pot of boiling salted water, then drain, rinse with cold water and drain again.
Heat 1 tablespoon oil in a pan, saute onions until soft, add chile peppers and garlic, sauté briefly, then add canned tomatoes and juice and mix. Crush tomatoes with a potato masher. Simmer over low heat for about 20 minutes, add vinegar and sugar and season with salt and pepper.
Cook pasta in a pot with plenty of boiling salted water until al dente.
Cut turkey into strips. Heat remaining oil in a pan, fry turkey on all sides, remove from the pan, set aside and keep warm.
Blanch tomatoes in a pot of boiling salted water, peel, halve, remove seeds and chop. Season tomatoes with salt and pepper.
Add cream to the pan, mix, add turkey, tomatoes, celery, mix thoroughly, boil again and season to taste with salt and pepper. Add drained pasta and mix.
Serve garnished with celery leaves and fresh Parmesan.