A tomato cream sauce paired with rigatoni. able to be frozen.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 small servings |
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 6 ounces smoked turkey, cut into strips
- 1 ¾ cups heavy whipping cream
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 8 ounces fettuccine
- ½ cup green peas
- 2 tablespoons chopped fresh tarragon leaves
- 1 teaspoon lemon zest
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese, or to taste – divided
Instructions
- Set a heavy skillet over medium heat and pour olive oil into the skillet. Cook and stir garlic and shallot in the hot oil until fragrant, about 30 seconds. Add smoked turkey to skillet; cook and stir until heated, about 1 minute.
- Pour heavy cream into the skillet and raise heat to medium-high; bring sauce to a boil. Season with salt, black pepper, and cayenne pepper. Reduce heat to medium-low and simmer until sauce has thickened slightly, about 5 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 7 to 8 minutes. Drain.
- Turn heat under cream sauce to low and stir in peas; toss fettuccine with sauce until coated. Mix in tarragon and lemon zest and cook until flavors have blended, about 1 minute. Adjust seasonings if desired. Serve in bowls and sprinkle each serving with about 3/4 teaspoon Parmigiano-Reggiano cheese for garnish.
- If sauce is too thick, add 1 to 2 tablespoons of pasta-cooking water.
- For a vegetarian version, use pan-fried mushrooms in place of turkey and cook them with a pinch of smoked paprika for a smoky taste.
Nutrition Facts
| Calories | 661 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 159 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 25 g |
| Sodium | 476 mg |
| Sugars | 3 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
The taste wasn’t bad (I’m not a fan of smoked turkey. just had to use it up.) The sauce didn’t thicken at all. Next time I would use some flour or corn starch to thicken it.
Great recipe! I had leftover smoked turkey breast and was looking for new ways to enjoy it. Thankfully I came across this recipe! I didn’t use the fresh tarragon, and used regular onions instead of shallots but it came out better than I expected. I couldn’t stop eating it. Thank you!
This recipe is delicious! Instead of smoked turkey I used some leftover turkey. The tarragon and lemon are just the right amounts to give a hint of flavor.
Glad I made it. Turned out really tasty and it didn’t take long at all. I added basil, oregano, fennel, rosemary, thyme, garlic salt, and poultry seasoning, along with the other seasonings listed. I also added prosciutto. It was a nice touch. I will make again!
Turned out really delicious, my husband had seconds and my 4 year old approved so you know it’s good!
I don’t see how simmering heavy cream is supposed to be a sauce, it turns out to be a spiced milk liquid kind of thing. I would make with a light Parmesan Alfredo sauce. The cayenne was also unnecessary. That being said I will make again accounting for these details. The idea is 5 star, execution as written… not so much…
Tasty! Used leftover thanksgiving turkey cooked on a smoker grill, which is really where all the flavors came from. I used half and half instead of heavy cream (it’s what I had) with some cornstarch for thickener, makes the recipe a little more runny but less fatty and still delicious. If you substitute with half/half, you can’t boil the sauce as it will curdle.
I liked it but I would have liked more with a different vegetable. I will try mixing in spinach next time. Also, I was not really familiar with Tarragon. Kinda on the sweet side. It was ok.
This was SO good ! I made a few changes, instead of heavy whipping cream, I used half n’ half, diced up half a red bell pepper and used Tony ‘s seasoning ( Louisiana people use it in everything ) My mother just couldn’t keep eating ! Makes a cook’s heart feel good.