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Turkey Cacciatore Rigatoni

Turkey Cacciatore Rigatoni

with Mushrooms

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Cacciatore is a 'hunter-style' stew loaded with classic Italian flavours: onion, herbs and tomatoes. Our version adds umami-rich mushrooms and al dente rigatoni for a hearty and wholesome pasta dish!

Tags:Quick
Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Turkey

170 g

Rigatoni

(ContainsWheat/Blé)

227 g

Mushrooms

56 g

Onion, chopped

56 g

Baby Spinach

1 unit

Chicken Broth Concentrate

370 mL

Crushed Tomatoes with Garlic and Onion

1 tbsp

Italian Seasoning

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories780 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate92 g
Sugar18 g
Dietary Fiber9 g
Protein46 g
Cholesterol120 mg
Sodium1420 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Colander
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to boil over high heat. Meanwhile, quarter mushrooms.

2

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms and onions. Cook, stirring occasionally, until golden, 5-6 min. Remove the pan from heat, then transfer mushroom mixture to a plate.

3

Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl). Drain and return rigatoni to the same pot, off heat.

4

Meanwhile, reheat the same pan (from step 2) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add Italian Seasoning. Cook, stirring often, until fragrant, 30 sec.

5

Add mushrooms and onions, crushed tomatoes and broth concentrate to the pan with turkey. Reduce heat to medium. Cook, stirring occasionally, until sauce reduces slightly, 7-8 min. Season with salt and pepper, to taste.

6

Add spinach, sauce, reserved pasta water, and half the Parmesan to the pot with rigatoni. Season with salt and pepper, to taste. Toss to combine until spinach wilts, 1 min. Divide turkey cacciatore rigatoni between plates. Sprinkle remaining Parmesan over top.