(sent by Cristina Alesii)

Ingredients (2 people):
200 gr roasted turkey slices (the ones we use instead of ham)
200 gr champignons (canned ones are ok, but better with the fresh ones)
1 small onion
1 small leek
Fresh cream (the best is the fresh local one, called “eshta”)
½ glass of red wine
Grated parmesan cheese
Salt, pepper, 2 tblsp extravirgin olive oil
250 gr rigatoni pasta (or any other pasta if you prefer – penne, spaghetti, fusilli)

Chop finely the onion and the turkey. Cut in thin slices the champignons and leek. Fry all together in a non-stick pan with the 2 tablespoons of extravirgin olive oil. Add salt and black pepper to taste. When the onions and leek are soft (just around 3 minutes), add the ½ glass of red wine and simmer for 5 minutes in low heat.
In the meanwhile cook the pasta to taste in abundant salty water. Drain and put aside.
Add the fresh cream to the turkey and champignon sauce, mix well and heat up. Add the pasta to the pan with the sauce, mix well over low heat, add the parmesan cheese, et voila’… a yummi dinner ready in 20 minutes.