Jacob’s Italian Turkey & Rigatoni

Prep & Cook Time

• Prep Time: 0

• CookTime: 30min

• Total Time: 30min

• Difficult: Easy

Ingredients

• Box Rigatoni (We like DeCecco)

• Sauce (We like Rao’s Alfredo)

• Ground Turkey - 1.7 lb

• Fresh Parmesan

• Olive oil - 2-3 tbsp

• Black pepper - 1 tbsp

• Red pepper flakes - 1 1/2 tsp

• Salt - 1 tsp

• Rosemary - 1 tsp

• Oregano - 1 tsp

• Basil - 1 tsp

• Paprika - 3/4 tsp

• Garlic - 3/4 tsp, or 3-5 cloves

  (crushed)

Kitchen Tools

• Steel Sauté pan and lid

• Large Pot for Pasta

• Strainer

• Spatula

Cooking Instructions

Getting started:

1. Set out your ground turkey. Set a sauté pan to a low-medium heat. Allow for the pot to come up to cooking temperature

2. Start a pot of water for your pasta. We like using a larger pot and filling it up halfway. Salt your water, aim for 1/2 tsp. You want your boiling water waiting for you, not the other way around.

3. Most of the ingredients we use in this recipe are dried. For any fresh ingredient substitutes, like garlic cloves, prep them now.

   1. We leave any fresh ingredient substitutes as whole as possible, it makes them easier to take out later.

Putting in the work:

1. Once there is some heat in the pan, add about 1-2 tbsp of oil. Enough to almost cover the pan.

2. Add the meat right after adding the oil. If you wait too long to add the meat it creates quite the splatter mess...

3. Rigatoni takes some time to cook. Next, add the pasta to the boiling water. Stir the pasta occasionally. If you are lucky enough to have a cooking buddy, this is a great time to give them a job.

4. With the meat now added, set your sauté pan to a medium heat. For this recipe we tend to add in all of the spices at once. Add your, black pepper, red pepper flakes, salt, rosemary, oregano, basil, paprika, and garlic to the pan.

5. Using your spatula, start to mix the spices into the meat and break apart the meat. Aim for bite sized chunks. Less is more here. If you get the meat too fine it will become grainy and difficult to eat. Spend 5mins mixing and breaking apart the meat.

6. Cover the Pan and let it cook for another 7-10mins. Occasionally mixing.

7. Once most of your oil is absorbed into the meat add another tbsp of oil and continue to mix

8. Uncover the pan and taste test one of the smaller pieces of meat. Adjust any flavors to your preference, add an extra hit of spice, dash of salt, a bit of basil, or touch of garlic.

9. Mix in the last of the oil, 1/2-1 tbsp. Cover and push the pan off the hot burner.

10. Check your pasta is cooked, strain off a majority of the water, leaving only a small amount to mix into your sauce.

11. Mix your favorite white sauce with the noodles and pasta water.

12. Put it back on the hot burner until warm

13. Note, if your pasta was done before your meat, let the meat sit in the pan, off the heat, covered, for another 5mins.

Last mile:

1. Serve the pasta and leave the meat in the pan to be added on top. Most stores only sell large 1.5 lb+ packages of ground turkey. Typically, more than you want to eat in one sitting. Luckily meat saves great.

2. Add your meat and sprinkle over your fresh parmesan

3. Enjoy!