Fettuccine Rigate con Turchia e Pomodori
(fettuccine rigate with turkey and tomatoes)


1 lb fettuccine rigate (fettuccine w/lines)
1lb ground turkey breast
4 large Roma (a.k.a. plum) tomatoes, diced
1 large onion, diced
3 cloves garlic, minced
1 cup chicken stock
Extra virgin olive oil
Grated Parmesan cheese
4 leaves fresh basil, coarsely chopped
Handful fresh Italian parsley, coarsely chopped
Few dashes of salt/pepper
Crushed hot red pepper flakes (optional)


Bring 6 cups of water to a boil in a large pot.  Cook fettuccine as directed on package.  In the meantime, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.  Add onions and saute until somewhat translucent, about 3 minutes.  Next add the ground turkey and salt/pepper, break up turkey as small as you can and cook until no longer pink, about 5 minutes.  Then add the tomatoes and garlic and combine.  After about 2 minutes, add the chicken stock.  Reduce heat to medium low, cover, and let simmer for about 5 minutes or until tomatoes and stock are cooked down.  Once fettuccine is finished, drain and add to the mixture.  Toss with basil, parsley, grated cheese, and crushed hot red pepper.  Serve.