Big Batch Turkey Meat Sauce
wıth Organic Penne
Garofalo
Recipes developed by Katie Workman
2 tablespoons olive oil, divided
1 pound ground turkey (don’t buy
the ultra-lean: use 93% lean/
7% fat or 85/15)
1 pound fresh hot turkey sausage,
removed from the casing
1 pound fresh sweet turkey sausage,
removed from the casing
1½ cups chopped onions
3 shallots, finely chopped
1 tablespoon finely minced garlic
1 tablespoon dried oregano
2 teaspoons dried basil
Big glug or two of red or white
wine, if you have a bottle open
4 cans ( 28 ounces each) crushed
tomatoes, preferably in puree
½ teaspoon red pepper flakes
(optional)
Kosher or coarse salt and freshly
ground black pepper
1 16-ounce package Garofalo
organic penne
Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add
ground turkey and turkey sausage meat and cook, stirring frequently and
breaking up the meat until it’s very crumbly and browned throughout,
4-6 minutes. Place the browned meat in a strainer and let the fat drain off.
Heat the remaining 1 tablespoon olive oil in the same pot over medium heat.
Don’t clean the pot! All those little browned bits of flavor from the meat will
season the sauce. Add onions and shallots and cook, stirring frequently, until
softened, about 5 minutes. Add garlic, oregano and basil, and cook, stirring,
until you can smell the garlic and herbs, about 2 minutes. Add wine, if using,
and cook, scraping up any bits stuck to the bottom of the pot, until the wine
pretty much evaporates, about 1 minute.
Add tomatoes and red pepper flakes, if using, and stir to combine. Increase the
heat to medium-high and let the tomato mixture come to a simmer, stirring
it occasionally, for about 10 minutes. Add the browned turkey and sausage
mixture, reduce the heat to medium-low and let simmer, stirring occasionally,
until it’s nicely thickened and the flavors have blended, about 20 minutes. Taste
for seasoning, adding salt and black pepper as necessary. You won’t need much;
the sausages provide a whole lot of seasoning.
Bring a large pot of water to a boil over high heat. Add salt and let the water
return to a boil. Add pasta and cook according to the package directions. Drain
the pasta, return it to the pot and toss it with as much of the meat sauce as
desired. Makes 6-8 servings, plus serious amounts of leftover sauce.
Sesame Noodles
Garofalo
Kosher or coarse salt (optional)
1 16-ounce package Garofalo spaghetti
½- 1 teaspoon chili pepper sauce,
such as Sriracha or Tabasco
SESAME SAUCE
1 2-inch piece peeled fresh ginger
3 garlic cloves
2 tablespoons light or dark brown sugar
1⁄₃ cup creamy peanut butter
2 tablespoons rice vinegar or sherry vinegar
2 tablespoons regular or low-sodium
soy sauce
Prepare the sauce: Place ginger and garlic in a food processor or blender and
run the machine until they are finely minced. Add brown sugar, peanut butter,
vinegar, soy sauce, chili pepper sauce, vegetable oil and 1 tablespoon sesame
oil. Process until smooth; reserve the sauce in the food processor.
Bring a large pot of water to a boil over high heat. Add salt and let the water
return to a boil. Add spaghetti and cook according to the package directions
until just tender. Set aside 1 cup of the noodle cooking water, then drain the
noodles. Rinse them quickly with warm water and drain them again.
Add the reserved cup of cooking water to the sesame sauce and process to blend.
Place the warm drained noodles in a large bowl and toss them with the remaining
1 tablespoon of sesame oil, then add the sesame sauce and mix everything until
the noodles are well coated. Taste for seasoning, adding salt if necessary. Let
the noodles cool to room temperature; they will absorb more sauce as they sit.
Garnish with scallions, sesame seeds and/or cilantro. Makes 8 side-dish servings.
GARNISH
2 scallions, thinly sliced; 1 tablespoon toasted sesame seeds;
and/or fresh cilantro leaves
