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How to make Penne with turkey, sage and cream sauce

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 350g penne rigate
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 500g turkey mince
  • 60ml (1/4 cup) apple cider vinegar
  • 250ml (1 cup) passata (tomato pasta sauce)
  • 125ml (1/2 cup) pouring cream
  • 2 teaspoons chopped fresh sage
  • 1/4 cup chopped fresh continental parsley
  • 30g (1/3 cup) shaved parmesan

Method

  • Step 1 Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
  • Step 2 Meanwhile, heat the oil in a large frying pan over high heat. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour.
  • Step 3 Add the vinegar to the mince mixture. Cook for 2-3 minutes or until the vinegar reduces slightly. Add the passata, cream and sage, and simmer for 10 minutes or until the sauce thickens slightly. Season with salt and pepper.
  • Step 4 Add the mince mixture and parsley to the pasta and stir until well combined. Divide among serving dishes and top with the parmesan to serve.