When Pastrami Met Penne: An Unexpected Italian Affair
Ever walked into a grocery store with a simple list and walked out with a culinary adventure? That’s me. My planned Fettuccine Carbonara with Shrimp turned into Turkey Pastrami Penne Carbonara. No fettuccine, no pancetta, no shrimp. Just me, channeling my inner James Woods from Family Guy, exclaiming “Oooo turkey pastrami!” in my head.
The absence of key ingredients and an unexpected encounter with turkey pastrami led to a delightful twist. Forget the extra trip for fettuccine or pancetta; the pastrami was calling. And instead of heavy cream, I opted for Ragú® Classic Alfredo sauce.
Ragú®, known for its authentic Italian taste, elevated the Parmesan cheese/egg mixture, adding a richness that heavy cream alone couldn’t match. The pastrami, with its subtle saltiness and peppery notes, provided an unexpected yet delicious twist. The onions, caramelized in the pastrami fat, added sweetness and texture to the crispy pastrami bits.
The final dish was a delightful fusion of flavors, a comforting yet exciting blend of Romanian and Italian influences. A true testament to the unexpected joys of culinary improvisation!
Adding Ragú® to your list of ingredients, in my opinion, is always a safe bet. Visit their Facebook Fanpage for additional quick, easy and delicious recipe ideas that you can put your own twist on.
- 1lb Penne Pasta
- 1 Cup Green Peas
- 1 Chopped White Onion
- Turkey Pastrami, chopped into bits
- 1 jar Ragu® Cheesy Classic Alfredo Sauce
- 4 eggs
- Grated Parmesan cheese
- Bring a medium pot of lightly salted and oiled water to a boil. Add Penne and cook for 8 to 10 mintues or until al dente; drain.
- Fry Turkey Pastrami over medium heat until crispy, remove and drain on paper towel. Cut into bits.
- Sauteed Onions, and add Turkey Pastrami
- Beat the eggs, cheese and Ragu® Cheesy Classic Alfredo Sauce in a bowl, then add Turkey Pastrami. Pour over the pasta in the pan and toss.
- Season to taste with cracked black pepper, and serve.
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Sweepstakes Rules
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