One Pot Turkey Rigatoni Recipes

ONE-POT PASTA WITH GROUND TURKEY AND SPINACH

Steps:

• Heat the oil in a large, high-sided skillet or Dutch oven over medium high heat until it shimmers and then add the ground turkey with 1 teaspoon kosher salt, 1 teaspoon 1 teaspoon ground cumin, the oregano, 1/2 teaspoon black pepper and the crushed red pepper. Break up the turkey with the spices and cook for about 5 minutes.
• Add the onion, red bell pepper, and pressed garlic and cook for another 5 minutes or until the turkey is browned and the veggies soften.
• Add the canned tomatoes with green chiles to the skillet or pot with the rest of the kosher salt, cumin, black pepper, chili powder and stir.
• Add the penne pasta and cover with the chicken broth, bring to a boil, turn down to a simmer, cover and cook until the pasta is just tender, about 8 minutes, stirring occasionally.
• Stir in the cream and fold in the spinach and cook until the spinach wilts, taste for seasoning and top with the shredded cheese.
• Garnish with the chopped cilantro, sit back and watch the forks fly!

ONE POT TURKEY RIGATONI

Steps:

• In a large skillet type pot brown the ground turkey over medium heat, I always spray my pan with a little cooking spray.
• Once the turkey has browned add in the garlic, peppers and onions and stir for a few minutes. Add in the canned tomatoes, tomato paste, broth, seasonig and salt/pepper and stir well, then add in the pasta.
• Bring to a light boil then turn heat down to simmer to let the pasta cook, about 12 minutes, stir often so the pasta does not stick to the bottom of the pan. If the sauce feels too thick you can add in a little more broth/water.
• Serve once the pasta is cooked. Makes 10-1 cup servings. Store in the fridge, this dish will freeze well.

RIGATONI WITH WHITE BOLOGNESE

Steps:

• Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the sausage and beef to the pan, breaking it into walnut-size pieces, and brown well.
• Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 1/2 cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then. Meanwhile, chop the rehydrated porcini into small pieces, reserving the liquid.
• Bring a large pot of salted water to a boil. Add mushroom liquid to the sauce to cover the meat halfway (about 1 cup) along with the porcini and continue simmering until the sauce is loose but not soupy, about 10 minutes. Taste and adjust salt and pepper; it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover.
• When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and reserve. Drain the pasta and then return it to the pot. Pour the pasta sauce on top and fold in with a wooden spoon. The pasta should not be dry. Add a little pasta water or mushroom liquid to loosen it. (It will continue to soak up sauce on the way to the table.) Serve in one large bowl or in individual bowls, passing the cheese at the table.

ONE-POT TACO RIGATONI

Steps:

• Heat 10-inch skillet over medium heat. Add beef; cook until brown, crumbling as it cooks.
• Add taco seasoning mix, stirring to coat beef. Add pasta, chiles, salsa and water, stirring to combine. Heat to boiling; reduce heat to simmering. Cover; cook about 15 minutes, stirring every 5 minutes, until pasta is tender.
• Remove from heat; stir in cheese. Cover; let stand about 2 minutes or until cheese is melted.
• Sprinkle with cilantro just before serving.