Creamy Turkey Rigatoni

Name: Creamy Turkey Rigatoni with Bell Pepper & Lemon
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Bell Pepper; 13.76 ounce Crushed Tomatoes; 1 unit Lemon; 10 ounce Ground Turkey; 1 teaspoon Chili Flakes; 6 ounce Rigatoni Pasta; 2 tablespoon Cream Cheese; 3 tablespoon Sour Cream; 3 tablespoon Parmesan Cheese; Salt; Pepper; 1 teaspoon Olive Oil; 1 tablespoon Butter

with Bell Pepper & Lemon

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Are you the type of person who only goes to sporting events for that huge Italian sausage and pepper hoagie? We’re right there with you. This week, our chefs took the beloved dish from stadium fare to elegant weeknight dinner with a few delicious twists. First, they dropped the bready bun and replaced it with al dente rigatoni, along with an ultra-creamy sauce studded with crispy bits of pork sausage and sweet sautéed bell pepper. Psst—did we mention there’s Parmesan cheese in the sauce and sprinkled on top? Yeah, it’s safe to say this dish knocks it out of the park.

Tags:

Protein Smart

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Bell Pepper

13.76 ounce

Crushed Tomatoes

1 unit

Lemon

10 ounce

Ground Turkey

1 teaspoon

Chili Flakes

6 ounce

Rigatoni Pasta

(Contains: Wheat)

2 tablespoon

Cream Cheese

(Contains: Milk)

3 tablespoon

Sour Cream

(Contains: Milk)

3 tablespoon

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories800 kcal

Fat32 g

Saturated Fat15 g

Carbohydrate82 g

Sugar11 g

Dietary Fiber6 g

Protein45 g

Cholesterol150 mg

Sodium320 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Zester

•Large Pan

•Strainer

Instructions

PDF

• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Zest and quarter lemon.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and cook, stirring, until slightly softened, 3-4 minutes. Season with salt and pepper.

• Remove sausage from casing if necessary; discard casing. Add sausage to pan; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Season with salt and pepper. If you like things spicy, stir in a pinch of chili flakes and cook until fragrant, 15 seconds. TIP: If there’s excess grease in your pan, carefully pour it out.

Swap in chicken sausage or turkey for pork sausage.

• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain.

• Add half the crushed tomatoes (all for 4 servings) to pan with sausage mixture and cook until softened, 1-2 minutes. Reduce heat to medium low. • Stir in cream cheese, sour cream, half the Parmesan, ¼ cup reserved pasta cooking water, and 1 TBSP butter until thoroughly combined. (For 4, use 1/3 cup reserved pasta cooking water and 2 TBSP butter.) • Season with salt, pepper, and lemon zest to taste. Add drained rigatoni and toss to coat. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.