Wednesday, July 13, 2011
A new recipe for spicy spaghetti
Here's a new tasty recipe for spicy gluten-free "turkey" spaghetti. I know many people turn up their noses at anything that includes ground turkey -- and I will admit turkey can be a little bland, but this recipe is an exception. It is spi-cy. You can make it hot or just spicy and it has some little extras that really make it worthwhile.
You shouldn't hold it against this recipe because it is fairly healthy and includes meats that are lower in fat and also a serving of vegetables. It is very tasty. The rice vermicelli used in this recipe came from an Asian market. (I sometimes forget that the Italians got the idea of spaghetti from China.) We have one very close to our house. This variety is made from white rice but Tinkyada has a very good brown rice spaghetti I love to use because it is healthy and made from the whole grain.
To make it for kids, leave out the hot spices.
Holly's Spicy Spaghetti
2 tablespoons olive oil
1 onion, chopped
1 large yellow squash, diced
1 large zucchini squash, diced
1 pound ground chicken or turkey
1 pound turkey kielbasa or sausage, diced
1 large can diced tomatoes with garlic, basil and oregano
Salt and pepper to taste
Optional: Frank's Red Hot pepper sauce, to taste
Optional: 1 chopped hot pepper
1 package rice vermicelli, cooked and drained
Saute onion and squash in olive oil. Add turkey and cook until browned. Add kielbasa and brown. Add tomatoes and optional items and cook until flavors are blended. Toss in cooked vermicelli and serve in a large pasta dish. Serves 6.