Cynthia Ferris-Bennett: What to do with Thanksgiving sides (recipe)

Every year we gather with family and friends, sharing memories and celebrate what we are thankful for. Every year we also have the same dilemma: what to do with the leftovers!

The most obvious choice is the ever popular “Gobbler” which is a sandwich made with your favorite bread, and piled high with everything that was on the Thanksgiving table. While this is an extremely tasty solution to the leftover dilemma maybe it is time to try something new…

Bake penne with vodka sauce and turkey

Ingredients

1-pound penne pasta

1 teaspoon extra virgin olive oil (EVOO)

1-pound leftover cooked shredded turkey

Sea salt

Freshly ground pepper

1 small yellow onion, diced

3 cloves garlic, minced

1/4 cup tomato paste

1/2 cup vodka

1 (28 ounce) can crushed tomatoes

1 cup heavy cream

1 cup freshly grated parmesan

1 teaspoon crushed pepper flakes

8 ounces ricotta

4 Burrata cheese balls, cut in half

8 fresh basil leaves, thinly sliced

Directions

Preheat oven to 375 degrees. Cook pasta in a large pot of boiling, salted water. Boil pasta until almost al dente, about 2 minutes less than the pasta boiling directions call for. Drain pasta and set aside.

While the pasta is cooking, in a large skillet bring the pan to a medium heat and add EVOO. Add onion and garlic and cook until softened, about 5 minutes. Add tomato paste and shredded turkey and stir until turkey is well coated.

Add vodka and cook scraping up any brown bits on the bottom of the pan. Cook for 5 minutes until the sauce begins to reduce a bit. Add crushed tomatoes, heavy cream, 1/2 of the grated parmesan, and red pepper flakes. Bring to a simmer then reduce heat and let simmer while pasta is cooking.

Add drained pasta to sauce and stir to coat. Pour pasta into a large, oiled baking dish and sprinkle with remaining parmesan. Slice Burrata in half and place on top of the pasta with the cut side up.

Bake until cheese is melted, and sides are bubbling (about 30 minutes). Top with fresh basil and serve with your favorite bread to soak up all of that fantastic sauce.

Mangia bene and happy Thanksgiving!

Cynthia Ferris-Bennett is the owner of the Sierra Chef Culinary Center, Italian Bakery, Deli & Gourmet Market in Genoa.