Spicy Turkey Rigatoni With Pomodoro Crudo
Spicy Turkey Rigatoni With Pomodoro Crudo
Directions
- Combine all ingredients except basil and rigatoni.
- Place in a sauté pan over low heat to warm the ingredients.
When heated, toss in the hot rigatoni and fresh basil leaves.
-
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
