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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Crisper Drawer Surprise
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I came up with this trying to empty out my fridge before grocery day... and threw everything I had into this recipe. It came out great and my husband asks for it all the time now. I don't feel bad eating it either as its got so many vegetables! 30 8 Ingredients 1 lb of pasta preferably rigatoni or a penne 2 28 oz cans of whole tomatos 1 can of tomato sauce 1 lb of ground turkey 3 onions 2 carrots 3 tbs thyme 1 8oz package of baby bella mushrooms thinly sliced 1 package of baby red and yellow peppers 1 container of buffalo mozzerella the tiny balls 1 eggplant 1 package of pancetta Salt Pepper Red Pepper Flakes Whatever else you like.... Directions Basics: Start boiling water with salt in your big stock pot. Some people suggest a little olive oil over the water too but that is up to you. In your sauce pan, pour some olive oil in, and get that warming. Dice two of your three onions, and your carrots. Add your your two onions and two carrots to the warmed olive oil, and let that soften. Take your thyme off the sprigs by pulling them backwards. Once you get about 3 Tbs toss that in over the onion and carrots. Open your whole tomato cans and crunch the whole tomatoes up in your hand over the pot with your onions and carrots. Open up your tomato sauce, and pour in as well. Leave this basic tomato sauce to reduce while you get started on the rest of your meal. Fun Stuff: First, start off browning your turkey in your cast iron pan. You might want to add olive oil to the pan, or if you're using nonstick that might not be necessary. I like the flavor so I add olive oil. While you're browning the ground turkey, cut your eggplant into little squares the size of dice. Similarly, chop your baby peppers into little slivers-I like to cut them so they all look like little pepper hoola-hoops.... If your mushrooms didn't come sliced, chop those into thin slices. Rough chop your other onion. Once the turkey is browned, add it to your tomato sauce. Add oil to the pan, and put your eggplant in. Make sure to let it caramelize on all sides. It will cook down, so don't worry if it looks big in the cast iron. Once the eggplant is cooked, add it to the red sauce too. Put your onions and peppers and mushrooms into the cast iron, and cook those through till just soft. When they are soft, transfer to the red sauce. After you've put all your veggies in your red sauce, you should start the pasta in your now boiling water. Once your pasta is in, separate your pancetta and put it into your cast iron. Cook it till it is crispy, which should work out time-wise perfectly. Taste your red sauce and see if you want to add salt, pepper, red pepper flakes, etc. Add accordingly. When the pasta is done, pull the pasta out and empty the water. Put pasta back into the pot, and pour the red sauce over the pasta, tossing to mix. Crumble the crisped pancetta over your pasta. Right before serving, toss the baby mozzerella balls through your pasta to make it "cheesey". |
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