A warming mix of nutmeg, ginger, white pepper, and cloves.
Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired.
To the pan, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated.
Reserving 1 cup of the pasta cooking water, drain thoroughly.
Add the pasta to the pot of boiling water.
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
Turn off the heat. Taste, then season with salt and pepper if desired.
Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the turkey is cooked through.
To the pan, add the tomato paste, currants, and chopped piquante peppers; season with salt and pepper.
Carefully drain off and discard any excess liquid.
Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned.
Add the turkey, sliced zucchini, quatre épices, and oregano; season with salt and pepper.
Cook, stirring frequently, 3 to 4 minutes, or until slightly softened.
Add the diced onion and chopped garlic; season with salt and pepper.
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high.
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