Spicy Turkey Rigatoni With Pomodoro Crudo

Directions

  1. Combine all ingredients except basil and rigatoni.
  2. Place in a sauté pan over low heat to warm the ingredients. When heated, toss in the hot rigatoni and fresh basil leaves.
  3. Arrange on two serving plates. Top sauce with 2 tbsp. of grated ricotta salata on each plate. Serve immediately.

Ingredients

  • 5 anchovies
  • 2 tbsp Assoluti® Oil, Olive Blend
  • 12 oz Assoluti® Pasta, Rigatoni
  • 1/2 tsp black pepper, ground
  • 5 oz Butterball® Turkey Medallions
  • 2 tbsp capers
  • 4 tbsp cheese, ricotta salata, garnish
  • 4 tbsp olive(s), black, sliced
  • 15-20 leaves Peak Fresh Produce® Basil
  • 2 Peak Fresh Produce® Tomato(es)
  • 1 tsp red pepper, crushed
  • 1/2 tsp salt
  • 2 tbsp tomato, paste