Friday, 20 April 2012

Turkey Rigatoni


 Honestly, I could each pasta everyday! This dish uses ground turkey and a few pantry ingredients to make a quick hearty bowl of YUM!


You will need:

  • 1/2 pound ground turkey 
  • rigatoni pasta 
  • 1/2 onion chopped
  • 1 tbsp porcini mushroom powder (I will show you how to make it!)
  • 2 cloves garlic chopped
  • 3 tbsp white wine
  • 1 tsp chili flakes
  • 1 tsp Italian seasoning
  • 1 tsp sweet smoked paprika
  • 1 tbsp fresh basil- chopped
  • 1 tbsp fresh parsley chopped
  • 1 tbsp pesto (you can buy or make it)
  • 2 tbsp tomato paste
  • pasta water (1/4 -1/2 cup)
  • shaved Parmesan to top

Step 1: get a large pot of water boiling at 1tbsp or more of salt to water once it is at a rolling boil. The water should be salty like the sea. Add pasta and cook to directions for al dente, which means still  it's a bit hard to the tooth. Do not over cook your pasta as you will continue to cook while it is in the sauce. This is a Barilla pasta and takes12 minutes. My favourite brands of dry pasta are Barilla and DeCecco . Which can be bought anywhere.


Step 2: chop onion and saute in olive oil for a few minutes on medium heat until starting to brown.


Step 3: make porcini powder. Take a few tbsp of dry porcinis and put them in a coffee grinder. I have one coffee grinder just for spices. Grind the mushrooms until you get a powder. You can store this in a small container and use forever. Add 1 tbsp to the onions cooking.


Step 4: add turkey -you can use white or dark meat which ever you prefer. I love that my market sells them in these small amounts which is perfect for me and Big Pete.


Step 5: add garlic, salt and pepper.You may need to add some additional olive oil especially if you are using turkey breast which contains very little fat.


Step 6: continue to brown turkey until water has evaporated from the pan and the turkey starts to carmelize. There will be little bits of goodness sticking to the bottom of the pan once that happens add white white and scrape up all those browned bits. This is all good flavour.


Step 7: add remaining ingredients. Chili flakes, Italian seasonings, paprika, basil, parsley, pesto (I make my own an freeze it and then I use one ice cube or use 1 tbsp store bought) 


Step 8: Lastly, add the tomato paste and cook in pan for 30 seconds-1 minute then add some of the hot pasta water and mix. There is your sauce! Do not underestimate the power of the starchy pasta water to finish your pasta and make it silky and smooth instead of dry. Remove the pasta from water and directly into the pan with the meat and sauce. I use a spider which is also called a Chinese strainer to remove my pasta. This way you always have some additional pasta water if you need it. You could also scoop out 1 cup of water then strain your pasta and pour into pan. Let it cook for 1-2 minutes in the sauce and serve.


Top with shaved Parmesano Reggiano and serve hot!









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