1 lb. Multi Grain Angel Hair Pasta 2 c. grated Mizithra Cheese 3 T. Butter, melted 2 16 oz. Cans Tomato Sauce 1 16 oz. Can Diced Tomato with Basil 1/2 Can Tomato Paste 2 Cloves Garlic, grated 1 lb. Ground Turkey 1 Onion, chopped 2 T. Oregano 1 T. Basil 2-3 shakes of Red Pepper Flakes (depending on how spicy you like your sauce) Salt/Pepper 1/2 c. Red Wine (one you would have a glass of yourself)
The best tasting tomato sauce is cooked all day long. You can cook it quickly, it tastes fine, but to get a deep rich flavor, cook it all day.
In a medium sized pot add; tomato sauce, diced tomatoes, tomato paste and stir until incorporated.
Add garlic, oregano, basil, red pepper flakes, onion, and wine. Put on a low heat and simmer, stirring occasionally.
In a saucepan, brown ground turkey adding salt/pepper to taste. Once browned add to red sauce.
Cook pasta according to box directions
In a small saucepan, add 3 T. butter and melt. Cook butter on a medium low heat until brown in color (not burnt) it will have a nutty smell when it's brown, and a burnt smell if you over cooked it. The butter will be bubbly and you will see brown bits underneath when it is ready. Once the butter is brown, turn off burner and add the mizithra cheese. Stir until all butter is absorbed by cheese.
Take a scoop of pasta and put on a plate, add 2 T. of mizithra to half of the pasta. Take 1/3 c. of red sauce and add to the other half of your pasta on the plate.
The messier the better, red pasta sauce!
Grated Mizithra Cheese
Bubbly butter, getting brown
Mizithra Cheese added to browned buter
Mizithra cheese absorbed all the browned butter. This will be the finished product to top the pasta.
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