Bring a large pot of salted water to a boil. Add the rigatoni and cook for about 8 minutes until al dente.
Meanwhile, heat the olive oil in a large skillet over high heat. Add the turkey slices and sear for about 4 minutes, until browned. Add the onion and sauté until soft, about 3 minutes and then add garlic. Add wine, chicken stock, oregano, rosemary and rapini and let liquid reduce by half. Add the tomatoes and warm through.
Drain pasta and add to the skillet. Add romano cheese and seasoning and toss well to coat with sauce. Garnish with parsley and serve immediately.