Turkey Cacciatore Rigatoni
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Crushed Tomatoes with Garlic and Onion
Parmesan Cheese, shredded
Not included in your delivery
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. Quarter mushrooms.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then mushrooms and onions. Cook, stirring occasionally, until golden, 5-6 min. Remove from heat, then season with salt and pepper, to taste. Transfer mushroom mixture to a plate.
Reheat the same pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Season with salt and pepper.Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add Italian Seasoning. Cook, stirring often, until fragrant, 30 sec.
Add mushroom mixture, crushed tomatoes, broth concentrate and 1/4 tsp (1/2 tsp) sugar to the pan with turkey.Reduce heat to medium. Cook, stirring occasionally, until sauce reduces slightly, 3-5 min. Season with salt and pepper, to taste.
Meanwhile, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min.Reserve 1/2 cup (1 cup) pasta water. Drain and return rigatoni to the same pot, off heat.
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 and until spinach wilts, 1 min. Divide turkey cacciatore rigatoni between plates. Sprinkle remaining Parmesan over top.