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Turkey Pasta

A great way to use up Thanksgiving leftovers!

Ingredients

2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
3/4 pound penne pasta
1/4 pound (about 1/2 cup) pancetta, chopped
1 medium onion, chopped
2 garlic cloves, finely chopped
1 bay leaf, fresh or dried
2 cups leftover turkey, shredded
1 cup cream
Pinch of allspice
Salt and freshly ground pepper
1 cup (a mounded handful) Asiago cheese
1/2 head radicchio, shredded

Preparation

Place a large pot of water over high heat and bring to a boil to cook the pasta. Once the water is boiling, add a generous amount of salt and the pasta and cook to al dente according to package directions.

While the water is coming up to a boil, start the sauce: Place a large non-stick skillet over medium-high heat with 2 turns of the pan of EVOO. Add the pancetta to the hot EVOO and cook for about 3-4 minutes. Add the onion, garlic and bay leaf, and cook until softened.