Ziti with a light turkey genovese

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Onion250 g
• Turkey breast100 g
• Carrots40 g
• Celery30 g
• White wine40 ml
• Parmigiano Reggiano10 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, celery, sulphites,

Method

1. Peel the onion and slice it paper-thin; peel the carrot, trim the celery and chop them finely. Cut the turkey breast into cubes of about 1 cm.
2. In a heavy-based saucepan heat the oil over a medium heat and brown the turkey with the carrot and celery for 5 minutes, stirring, until the meat is golden all over.
3. Deglaze with the white wine and let it evaporate for 1–2 minutes, until you can no longer smell the alcohol; add the onions, a pinch of salt and a ladleful of water.
4. Cover and cook over a low heat for 45 minutes, stirring now and then and adding a splash of water if it sticks, until the onions have melted into a creamy, amber sauce.
5. Meanwhile, in the last quarter of an hour, bring the pasta water to the boil, salt it and cook the ziti, broken by hand into 3–4 pieces, for the time on the packet, until al dente.
6. Drain the ziti, add them to the pan and stir for 1 minute over a medium heat, until well coated in the sauce. Serve with grated Parmigiano Reggiano and freshly ground black pepper.