What to do with left over turkey? Try this delicious pasta dish.

Often after cooking a large holiday turkey you will have left overs. Many pieces may not seem large enough to do anything with, but this dish is perfect.

Ingredients

• 1 pound penne pasta
• 2 Tbs olive oil
• 6 whole garlic cloves, peeled
• 2 sprigs fresh rosemary (or 1 tsp dried)
• 2 lbs cooked turkey (this can be pieces or slices)
• ½ cup dry white wine
• 1 cup canned, whole, peeled tomatoes
• ¼ tsp red pepper flakes
• salt
• 1 Tbs butter
• ¼ cup grated Parmesan cheese

Directions

1. Heat the olive oil in a large skillet, over medium-high heat.
2. Gently crush the garlic with the flat side of a knife.
3. Add the garlic and rosemary to the oil and cook. Do not brown the garlic.
4. If necessary cut the turkey into pieces ¼" x 1". Put in the turkey.
5. Put in the white wine and raise the heat to high. Let it simmer for about 1 minute.
6. Chop the tomatoes.
7. Add the tomatoes and the red pepper flakes, season to taste with salt.
8. When the tomatoes start to boil, turn the heat down to low and cover the skillet with the lid askew.
9. Cook, turning the turkey occasionally, about 20 minutes.
10. While the turkey and tomatoes are cooking, bring 4 quarts of water to a boil in a large pot.
11. Add all the pasta at once and stir well.
12. When the pasta is cooked al dente, drain it and toss it with the sauce, adding the butter and cheese.
13. Serve at once.

Note: You can also add black olives to this sauce. Add to the tomatoes and turkey 5 minutes before the sauce is done. Fusilli is also good with this chunky sauce.

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