Rigatoni with Turkey and Rapini
- serves 4
1 package rigatoni pasta
3 Tbsp olive oil (45 ml)
1 small turkey breast, pounded and sliced thinly
1 onion, chopped finely
3 cloves garlic, minced
½ cup white wine (125 ml)
1 cup chicken stock (250 ml)
2 Tbsp fresh oregano and rosemary, chopped
1 bunch rapini, chopped
2 cup cherry tomatoes, cut in half (500 ml)
¼ cup freshly grated Romano cheese, or to taste (60 ml)
2 Tbsp chopped parsley (30 ml)
1. Bring a large pot of salted water to a boil. Add the rigatoni and cook for about 8 minutes until al dente.
2. 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.
3. 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.