Ingredients
2 turkey breasts, chopped
½ tsp ground paprika
½ tsp dried chilli flakes, crushed
½ tsp ground turmeric
2 tsp fresh flat leaf parsley, chopped
½ medium egg, yolk
Pinch of salt
To fry – 1 tbsp olive oil
Sauce:1 tbsp olive oil
1 small red onion, peeled and finely chopped
2 cloves of garlic, crushed
1 tinned red pepper, finely chopped
1 tbsp white wine vinegar
4 tbsp tomato Frito
1 Marmande tomato, peeled, deseeded and finely chopped
4 fl oz light vegetable stock
Salt and black pepper
Tagliatelle:
9 oz tagliatelle
Salt
Add the first 7 ingredients to the food processor and blend together
Shape into 10 meatballs
Heat the oil in a medium frying pan and fry the meatballs for 3 minutes on each side, or until cooked through and a light golden brown
Half fill a saucepan with water and bring to the boil, add salt and return to the boil
Cook the pasta for 5 minutes or until “al dente”
Meanwhile, make the sauce
Heat the oil in a medium saucepan and stir in the onion and pepper, sweat for 2 minutes or until the onions are soft and translucent
Pour in the vinegar and cook for about a minute then add the remaining ingredients and the meatballs, simmer gently until the sauce has reduced by a third
Drain the pasta, put into a large serving dish and pour over the sauce, coat the pasta in the sauce and serve immediately