Spicy Turkey Rigatoni with Pomodoro Crudo

  • SERVING SIZE 1 bowl
  • PREP TIME 15 mins.
  • TOTAL TIME 22 mins.

Ingredients

 

Spicy Turkey Rigatoni with Pomodoro Crudo

Yield: 4 bowls 

2 tbsp.

Capers, small

2 tbsp.

Olive oil

1 tsp.

Red pepper, crushed

4 tbsp.

Black olives, pitted, cut in quarters lengthwise

5 ea.

Anchovies, canned, finely chopped

2 ea.

Tomatoes, large, beefsteak type

2 tbsp.

Tomato paste

½ tsp.

Salt

½ tsp.

Black pepper

3 ea.

Bay leaves

12 oz.

Rigatoni, cooked al dente, hot

15–20

Fresh basil leaves, whole

4 tbsp.

Ricotta salata, for garnish

Directions

 

TO PREPARE THE SPICY TURKEY RIGATONI WITH POMODORO CRUDO:

 

1. Combine all the ingredients except the rigatoni, basil and ricotta salata. Place them in a sauté pan over low heat.

2. When the ingredients are heated, toss in the hot rigatoni and fresh basil leaves.

3. Arrange within serving bowls.

4. Top with 2 tablespoons of grated ricotta salata on each bowl.

5. Serve immediately.

RECIPE TWISTS

Swap and substitute to make it your own.

Serve with confidence.®

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