Day-After-Thanksgiving Turkey Pasta
1 pound penne rigate
1 tablespoon olive oil
3 shallots, chopped
8 ounces cremini mushrooms, chopped
1 clove garlic, minced
1 teaspoon kosher salt, divided
¾ teaspoon freshly ground pepper, divided
1 cup heavy cream
¼ teaspoon cayenne
3 cups leftover turkey, chopped or shredded
1 cup grated parmesan
1 tablespoon chopped fresh basil
Bring a pot of salted water to a boil. Add the pasta, and cook for 8 minutes. Drain.
Heat the oil in a large skillet over medium heat. Add the shallots, and sauté 1 minute. Add the mushrooms, garlic, ¼ teaspoon salt and ¼ teaspoon pepper, and sauté about 5 minutes, until the mushrooms are soft. Add the cream, ¾ teaspoon salt, ½ teaspoon pepper and cayenne to the mushrooms in the skillet and simmer for about 5 minutes, stirring occasionally, until it thickens. Add the turkey and simmer another 8 minutes. Remove from heat.
Mix the pasta and parmesan into the mushroom sauce in the same skillet. Serve with a sprinkle of fresh basil over the top.