Pasta with Mexican Turkey Picadillo Sauce

Directions

Heat 2 tablespoons oil in a large saucepan, add jalapeno peppers and garlic and sauté about ½ 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 ⅓ cup chopped green onions and half the sauce.

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