Cacciatore is a hunter-style stew with classic Italian flavours. Look forward to sweater weather with this loaded, hearty and wholesome pasta dish.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to boil over high heat. Meanwhile, quarter mushrooms. Peel, then mince or grate garlic. Toss mushrooms with garlic, half the Italian seasoning and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 18-20 min.
While mushrooms roast, add rigatoni to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl). Drain and return to the same pot, off heat.
While rigatoni cooks, peel, then cut shallot into 1/2-inch pieces. Pat turkey dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. Sprinkle over remaining Italian seasoning.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, stirring often, until golden-brown, 5-6 min.** Transfer to a plate and cover to keep warm.
Heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 2-3 min. Add crushed tomatoes and 1/2 tsp sugar (dbl for 4 ppl). Cook, stirring occasionally, until slightly reduced, 7-8 min. Add spinach and stir until wilted, 1 min.
Add reserved pasta water, sauce, roasted mushrooms, turkey and half the Parmesan to the pot with rigatoni. Toss to combine. Season with salt and pepper. Divide between plates. Sprinkle over remaining Parmesan.