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Spicy Turkey Rigatoni With Pomodoro Crudo

By Butterball®
Spicy Turkey Rigatoni With Pomodoro Crudo


  • 5 oz Butterball Turkey Medallions
  • 2 T capers
  • 2 T Assoluti Olive Oil Blend
  • 4 T olive(s), black sliced
  • 1 tsp red pepper, crushed
  • 5 ea anchovies
  • 2 ea Peak Fresh Produce tomato(es)
  • 2 T tomato paste
  • 1/2 tsp salt
  • 1/2 tsp Burst black pepper, ground
  • 12 oz Assoluti pasta, rigatoni
  • 15-20 leaves Peak Fresh Produce basil
  • 4 T Ricotta salata (garnish)


Combine all ingredients except basil and rigatoni. Place in a sauté pan over low heat to warm the ingredients. When heated, toss in the hot rigatoni and fresh basil leaves. Arrange on two serving plates. Top sauce with 2 tbsp. of grated ricotta salata on each plate. Serve immediately.