Turkish-style Penne Rigate

200 g of Chicken Kebab

320 g of Penne Rigate

2 red peppers

1

5 dl of cream

1 shallot

Extra virgin olive oil

Basil

Salt

Pepper

Description

The Turkish-style Penne Rigate are so good and easy to prepare that they will become your favorite dinner-saving first course.

Have you ever thought of putting kebab meat in pasta? The spicy flavor of the chicken, in this case, together with a cream based on peppers will give your penne rigate a truly unique taste. We called them Turkish-style penne, but they could easily become an Italian family tradition.

Here is the recipe.

Chicken Kebab

Procedure

To cook the Turkish-style Penne Rigate first wash the peppers and clean them by removing the seeds and white parts, then cut them into strips. In a pan, brown the shallot then add the peppers, salt them and let them wilt by lowering the flame and closing with the lid.

When the peppers are cooked add a glass of hot water and cream. Mix well to amalgamate everything and let it cook for about 20 minutes. Ten minutes before the end, start boiling the water for the pasta.

When the sauce is ready and a bit cooled, blend it and turn it into a cream. Adjust the salt and put it back in the pan. Here drain the pasta al dente and then add the kebab and a few basil leaves. Let everything simmer for a couple of minutes and finally serve the pasta hot.

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