Turkey Rigatoni With Olives And Tomato Sauce Recipes

HEALTHY RIGATONI WITH TURKEY RAGOUT

Steps:

• Bring a large pot of water to a boil. Cook the pasta according to package directions. Drain the pasta, reserving 1 cup of the pasta cooking liquid.
• Heat the oil in a large deep nonstick skillet over medium-high heat. Add the mushrooms, turkey, tomatoes, vinegar, onion, crushed red pepper and 3/4 teaspoon salt and cook, stirring and breaking up the meat with a wooden spoon, until the vegetables are soft and the turkey is cooked through, about 8 minutes. Add 1/2 cup of the reserved pasta water, bring to a simmer and cook until the consistency of tomato sauce, about 4 minutes.
• Add the cooked pasta to the turkey-mushroom sauce along with the parsley. Toss to combine; adjust seasoning if needed.
• Transfer the pasta to a serving platter or individual bowls. Sprinkle with the cheese and parsley and serve.

BAKED RIGATONI WITH TOMATOES, OLIVES AND PEPPER

Steps:

• Pulse tomatoes with juice in a food processor to a coarse purée. Put a large pot of water on to boil.
• In a large heavy skillet, heat 2 tablespoons olive oil over medium heat and add yellow pepper. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic, thyme and red pepper flakes. Cook, stirring, until fragrant, 30 seconds to a minute.
• Add tomatoes, sugar and salt to taste, and turn up heat to medium-high. When tomatoes begin to bubble briskly and sputter, turn heat to medium. Cook, stirring often, until tomatoes have cooked down to a fragrant, thick sauce, about 15 minutes. Add olives, black pepper and basil, stir together, taste and adjust seasoning.
• Heat oven to 350 degrees. Oil a 2 1/2- to 3-quart baking dish or gratin with olive oil.
• When water in pot comes to a boil, salt generously and add rigatoni. Cook al dente, removing from the water 1 minute sooner than indicated in the package instructions. (Reserve some of the cooking water.) Transfer pasta to a large bowl.
• If the tomato sauce seems very thick, thin out as desired with 2 to 4 tablespoons pasta cooking water. Scrape into bowl with pasta, add cheeses and toss well. Scrape into prepared baking dish. Drizzle remaining 1 tablespoon olive oil over the top. Cover with foil.
• Bake 25 minutes. Uncover and continue to bake another 5 to 10 minutes, until bubbly and beginning to brown in spots. Serve hot.

RIGATONI WITH SOUTHWESTERN-STYLE GROUND-TURKEY SAUCE

Steps:

• In a large skillet cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the garlic, the bell pepper, the chili powder, the cumin, and the cayenne, and cook the mixture, stirring, for 1 minute. Add the turkey and cook the mixture over moderately high heat, stirring and breaking up the turkey with a wooden spoon, for 3 to 4 minutes, or until the turkey is no longer pink. Stir in the tomatoes with the juice, breaking them up, the red pepper flakes, the chopped coriander, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 minutes, or until it is thickened.
• While the sauce is simmering, in a kettle of boiling salted water cook the rigatoni untul it is al dente, drain it well, and divide it between 2 bowls. Divide the sauce between the bowls, sprinkle it with the Monterey Jack, and garnish each serving with a coriander sprig.