Pasta with Mexican Turkey Picadillo Sauce

Yields:	4 servings
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3	tablespoons	olive oil
2	each	jalapeno peppers	seeded and chopped
4	cloves	garlic	chopped
1	x	turkey	picadillo, see separate recipe
1/2	cup	tomato sauce
1/4	cup	tomato paste	mixed with 1/4 cup water
1/2	pound	angel hair pasta
1	x	salt
1/2	cup	scallions, spring or green onions	chopped

Heat 2 tablespoons oil in a large saucepan, add jalapeno peppers and garlic and sauté about 1/2 minute.

Add picadillo and tomato sauce and simmer 4 to 5 minutes until heated and thickened.

Add a few tablespoons water if sauce is too thick.

Taste and adjust seasonings.

Cook pasta in a large pot of boiling salted water until just tender, al dente.

Drain pasta and transfer to a bowl.

Toss with 1 tablespoon oil if desired, then with 1/3 cup chopped green onions and half the sauce.

Top with remaining sauce, sprinkle with remaining green onions and serve.

my mother in law makes this dish for family dinners. It is fantastic and so easy to make !