Deli turkey goes upscale. This recipe is also a good place to use leftover turkey or roast chicken. Ham tastes great here, also.

Recipe by Food & Wine January 1997

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large frying pan, melt the butter over moderate heat. Add the leeks and salt and cook, stirring occasionally, until the leeks are tender, about 10 minutes.

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  • Add the broth, increase the heat to moderately high, and simmer until the liquid is reduced to about 1/4 cup. Stir in the cream and bring to a simmer. Reduce the heat and simmer until slightly thickened, 2 to 3 minutes. Stir in the turkey, parsley, and pepper.

  • In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain and toss with the sauce.

  • Wine Recommendation: The smokiness of the turkey will be best with a red or white wine with lots of acidity. For a red, look for a pinot noir from Oregon. For a white, try a riesling from the Alsace region of France.

Source

Quick From Scratch Pasta

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