This deceptively easy. Just the ticket for the day after Thanksgiving chaos.
1 tablespoon olive oil
1 medium, yellow onion, chopped
8 ounces (220 grams) Jerusalem artichokes/Sunchokes-- peeled and chopped
2 cups (2 big handfuls) shredded left-over turkey (or chicken)
Sea salt, black pepper
1/2 pint (8 oz/220 mls) cream
1 pound dried pasta
Have a very large pot of salted water boiling. When you place the pasta in to boil, begin the sauce.
1) Pour the olive oil into a large saute pan, set over medium high heat and add in the onions. Saute until soft, then throw in the Jerusalem artichokes and continue to saute for a minute or two longer.
2) Now chuck in the shredded turkey or chicken, season with salt and a few hefty pinches of oregano. Toss. Pour in the cream and bring to a simmer, allow it to reduce, simmering as the pasta continues to cook.
3) Just before the pasta is cooked, scoop out one or two ladles of cooking water (depending on the size of the ladle) and pour it into the sauce, stir to incorporate. Taste again and add more salt, oregano or black pepper. Drain the pasta well and toss with the sauce. Serve with Parmesan.