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 meat and have it ready to put into the pan

2. Get a pot of water going for your pasta. We like to use a larger pot and fill it up halfway. Salt your water, aim for 1/2 tsp. You want your boiling water to be waiting for you. Not the other way around.

3. Most of the ingredients we use in this recipe are dried. For any fresh ingredients, chop up the herbs and spices so they are ready to go

4. Set a sauté pan to a low-medium heat. Allow for the pot to come up to cooking temperature before adding oil and meat

Putting in the work:

1. Once there is some heat in the pan, add about 1-2 tbsp of oil. Aim to almost cover the pan, not looking for pool of oil.

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

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

4. With the meat added, set your sauté pan to a medium heat. We tend to add in all the spices in at once for this recipe. 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 smaller bite sized chunks. Less is more here. If you get the meat too fine it will become grainy and difficult to eat. Spend about 5mins mixing and breaking apart the meat.

6. Most of your oil will be absorbed by the meat now, add another tbsp of oil and mix. Cover the Pan and let it cook for another 7-10mins. Occasionally mixing.

7. Uncover the pan and take one of the small pieces of meat, taste it. Adjust for flavor to your pallet, add an extra kick of spice, add a bit of salt, last dash of basil, or garlic.

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

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

10. Mix your favorite white sauce with the noodles and pasta water and put it back on the hot burner until warm.

11. Note, if your pasta was completed before your meat, let your 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!