Fall Vegetable Turkey Pasta
- 1/2 pound minced turkey
- 1 Eggplants, peeled and diced
- 1-2 Zucchini, diced
- 1 bell peppers, diced
- 2-3 roma tomatoes
- 1 red onion
- Pinch red pepper flakes
- 1 tablespoon fennel seeds, whole
- 2-3 sprigs fresh thyme
- Fresh parsley to garnish
- 1-2 tablespoons tomato paste (optional)
- Splash white wine (optional)
- 1 pound dried penne
- Cheese of choice (parm or gruyere)
Chef Anna Carroll
- Concasse the tomatoes: Bring a large pot of water to a boil and prepare a large bowl with ice water. Salt the water generously. Make a shallow x on the bottom of each tomato. When the water has come to a boil, carefully drop the tomatoes into the water and leave for about 15 seconds. Remove the tomatoes to the ice water until cool. The skin should start to pull away. If it is sticking, repeat the process.
- Bring the water back to a boil and top up with more water as necessary. Cook pasta according to package directions, taking it out of the water when it still has a bit of a bite to it. Use a slotted spoon to remove it to a sheet pan in a single layer. Reserve about ½ cup of the cooking water.
- While the pasta is cooking, peel and dice the tomatoes and eggplant. Dice the zucchini.
- In a large pan over medium heat, add 1 teaspoon of oil. Add the turkey and cook, allowing it to brown. Season with salt and add the fennel seeds. Once the turkey has browned, remove it from the pan. Deglaze with a splash of wine or stock and reduce until it has almost completely evaporated.
- Add 2 teaspoons of oil and add the eggplant, stirring to coat. Cook for 10-15 minutes, until the eggplant has softened. Add the bell pepper, thyme, and zucchini. Cook for 10 minutes more and then add the tomato.
- Continue cooking until vegetables have broken down into a sauce. Add the pasta and some of the reserved pasta water. Top with cheese.