Pasta with Turkey Tomato Sauce

Ingredients

• 400 g macaroni (or bucatini)
• 1 onion
• 1 Garlic clove
• 2 red chili peppers
• 1 stalk Celery
• 3 tbsp olive oil
• 1 small can tomatoes (canned)
• 2 tsp white wine vinegar
• 1 pinch sugar
• Salt
• Pepper
• 500 g turkey cutlets
• 2 beautiful red tomatoes
• 150 g whipping cream
• 150 g parmesan (freshly grated)

Instructions

1. 1.

   Peel and chop garlic and onions. Clean celery and slice into rounds, set aside the greens.

2. 2.

   Wash chili peppers and cut into rings.

3. 3.

   Blanch celery for about 4 minutes in boiling salted water, then drain and shock with cold water.

4. 4.

   Sauté onions in 1 tbsp oil until translucent, add chili and garlic, cook briefly, then add canned tomatoes with juice. Break tomatoes in pot with a potato masher or large knife. Simmer all for about 20 minutes over low heat. Season with salt, pepper, vinegar, and sugar.

5. 5.

   Cook pasta in plenty of boiling salted water until al dente.

6. 6.

   Slice meat into strips, sear briefly and powerfully in remaining oil portion-wise, set aside and keep warm.

7. 7.

   Simmer tomatoes, peel, halve, core, dice, season with salt and pepper.

8. 8.

   Stir cream into sauce, add meat, tomatoes, celery, mix well, bring to a boil again, taste, then combine with drained pasta.

9. 9.

   Serve sprinkled with celery greens and fresh parmesan.