Tortiglioni with tomato and turkey sugo

Name: Tortiglioni with tomato and turkey sugo
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Onions; 1-2 Garlic cloves; 500 g Turkey Breast; 2-3 TABLESPOONS Oil; 1 package (500 g) chunky tomatoes; 1-2 TEASPOONS Chicken broth (instant); 400 g short pasta (for example tortiglioni or penne); 7-10 Tbsp salt, white pepper; 2-3 TABLESPOONS Capers (glass); 1/2 bunch Parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Onions
1-2 Garlic cloves
500 g Turkey Breast
2-3 TABLESPOONS Oil
1 package (500 g) chunky tomatoes
1-2 TEASPOONS Chicken broth (instant)
400 g short pasta (for example tortiglioni or penne)
7-10 Tbsp salt, white pepper
2-3 TABLESPOONS Capers (glass)
1/2 bunch Parsley

Directions

1
Peel onions and garlic. Chop the onions finely, press the garlic through the press. Wash the meat, dab dry and cut into cubes
2
Heat the oil. Fry the meat until golden brown all around. Add onions and garlic and fry briefly. Deglaze with 1/8 l water and tomatoes. Bring to the boil, stir in the stock and simmer for about 10 minutes
3
Meanwhile cook the pasta in plenty of boiling salted water for 10-12 minutes until al dente. Heat the capers in the sauce. Season sauce with salt and pepper. Wash and chop the parsley. Drain the pasta and serve with the sauce. Sprinkle with parsley