Entrées
Seared Turkey Steak with Chef Vo
Spicy Turkey Rigatoni with Pomodoro Crudo
1
bowl
Serving Size
15
mins.
Prep Time
22
mins.
Total Time
This fresh and zesty pasta dish comes together easily, with nearly all ingredients cooked together at once. Sauté, then toss with rigatoni, ricotta salata and fresh basil.
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
- 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.
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