Elicoidali with turkey and pumpkin sauce

40 min. x2

Ingredients

  • 180 grams of Elicoidali
  • 200 grams of turkey
  • 100 grams of pumpkin
  • ½ onion
  • 1 cup of tomato sauce
  • ½ cup white wine
  • 1 tablespoon of milk
  • 1 clove of garlic
  • 1 carrot
  • 1 celery
  • Chili pepper
  • Rosemary
  • Extra-virgin olive oil
  • Salt to taste

Directions:

Cut the pumpkin into cubes. Warm up in a pan a drizzle of extra virgin olive oil with a clove of garlic and rosemary. Add the pumpkin and fry briefly, adding a half glass of water. Add salt and cook for a few minutes, until the pumpkin is soft and the water evaporates. Keep aside. Meanwhile, chop finely the carrot, the celery and the onion. In a saucepan heat 2 tablespoons of olive oil and fry briefly the vegetables and a crushed red pepper. Then add the chopped turkey and stir for a few minutes. Deglaze with white wine and let it evaporate. Brown the meat for a few minutes; then add the tomato puree and cook for about 10-15 minutes, stirring occasionally. Season with salt, add a tablespoon of milk and the pumpkin. Meanwhile cook the pasta in abundant boiling salted water. When it is ready, drain the pasta and serve with the sauce.

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