Author Notes
Whenever you have something good in the refrigerator, any kind of pasta in the pantry, and a little imagination, it becomes a completely new recipe for any meal of the day. A little of this, a little of that; nearly anything can be brought to a new simple and delicious life.
—Kukla
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Ingredients
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• 2 cups leftover meat (turky,beef, pork, chicken, lamb or sausages) chopped in bite-size pieces
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• 2 tablespoons olive oil
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• 1 medium onion diced
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• 1 large or two small leeks (white part) sliced
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• 2 large garlic cloves minced
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• 2-3 medium zucchini unpeeled or 1 large eggplant cut in half and sliced in ¼ -inch pieces
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• 2 cups can tomatoes, drained
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• 1 cup good quality red wine
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• 1 cup fresh or frozen peas
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• ¼ teaspoon ground cinnamon
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• ¼ teaspoon nutmeg freshly ground
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• 2 teaspoons salt
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• ½ teaspoon red pepper flakes
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• 1/2 a pound pasta of your choice fresh cooked or leftover (al dente), I like Pappardelle
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• ½ cup grated Parmesan, Romano or Sharp White Cheddar cheese
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• 2-3 tablespoons fresh herbs of your choice(chopped)
Directions
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Brown the meat in oil; add onion, leeks, and salt; sauté until tender. Stir in zucchini, tomatoes, garlic, and wine, cinnamon, nutmeg, and red pepper flakes; sauté for about 10 minutes or until the mixture is reduced in half. Set aside to cool to room temperature.
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Meanwhile cook pasta; before draining reserve ½ cup of the cooking liquid. If using leftover pasta, worm it in a double boiler. Gently mix everything together; fold in the fresh peas, chopped herbs, and cheese.
If you fill that the mixture needs more moisture, add the reserved cooking liquid.
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Taste for seasoning; grease a four-quart casserole baking dish; pour the mixture, smooth-out the top. In a small bowl combine ½ cup Panko breadcrumbs, 1 tablespoon Extra Virgin olive oil and some more grated cheese. Sprinkle over the top and bake for 30 minutes in 400 degrees preheated oven.
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