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Nonna’s Leftover Turkey Pasta

by Carina Contini

This is a really easy dish to prepare and is perfect for a quick family supper in front of the fire.

Prep time

15 minutes

Cook time

30 minutes






Now, this has never been a traditional Italian Boxing Day dish that Carina’s grandmothers granny always made, she probably never tasted a turkey – but it’s a really handy recipe for using up left overs and keeping you feeling topped up – as that’s what Christmas is all about. January is for diets! Nonna would approve on all fronts! This is a really easy dish to prepare and is perfect for a quick family supper in front of the fire.


Step 1

Boil the pasta in plenty of boiling salted water.

Step 2

While the pasta is cooking make the sauce.

Step 3

In a large frying pan melt the butter and warm through the turkey.

Step 4

Add the sun-dried tomatoes.

Step 5

Next add the cream and raise the heat until it starts to bubble.

Step 6

Add the washed spinach leaves and cook until the spinach has wilted and the cream has thickened.

Step 7

Finally add the Parmigianno and season with salt and black pepper.

Step 8

The pasta should be ready.  Drain the pasta and reserve a little of the cooking water.

Step 9

Add the pasta to the sauce.  If the sauce is too thick, thin the dish down with a tablespoon or two of the reserved cooking water.

Step 10

Serve with more grated Parmigianno and cuddle up in front of the telly and enjoy one of the best days of the whole year.


Top Tip:

If you have all the ingredients to hand you can make the sauce after you’ve started boiling the pasta




  • 350g – 400g penne or casarecce pasta
  • 200g of cooked turkey meat, cut into small slices the size of your pinkie
  • 400ml of Graham’s double cream
  • 100g of finely grated Parmigianno Reggiano 
  • 8 sun dried tomatoes in oil sliced 
  • 30g of Graham’s unsalted butter 
  • 2 large handful of fresh washed spinach leaves 
  • Salt & black pepper