© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
You won’t need your passport for this trip to Italy, but your taste buds will say “grazie” for cooking up this pasta dish!
3 oz paprika
1-1/2 tsp dried spicy chile (pequin chile or dried Italian pepperoncini)
1 oz coarse natural sugar
1 oz coarse sea salt
2 oz whole fennel seed
1/2 oz whole coriander seed
Pinch Lavender flowers
Pinch Cumin seed
Pinch Dried herbes de Provence
3 tbsp extra virgin olive oil
1 lb GROUND TURKEY
1 medium red onion, sliced
1/2 bulb fennel, sliced
1 medium red jalapeño pepper, sliced
2 cloves garlic, minced
2 tbsp Calabrian Spice Blend
1 lb orecchietta pasta
Pasta cooking water as needed
1 c grape tomatoes, split
2 tbsp butter
2 tbsp extra virgin olive oil
3 c arugula
1/4 c chopped chives
1/4 c chopped scallions
1/2 c grated Parmigiano Reggiano
Extra virgin olive oil as needed
Calabrian Spice Blend
In a blender, grind all ingredients
Heat oil in a large skillet. Add remaining ingredients and brown over medium heat until turkey is cooked through and vegetables are caramelized.
Hold for service.
Finish
Boil pasta.
Per order: combine crumbled sausage mixture, cooked pasta, pasta water (about 1/4 cup per order), tomatoes, butter and oil. Toss to heat.
Add 1/3 cup arugula and sprinkling of chives, scallions and Parmigianino Reggiano. Heat to wilt arugula.
Adjust seasoning and add extra Calabrian Spice Blend as required.
Plating
Serve in pasta bowls. Drizzle each portion with extra virgin olive oil. Lightly sprinkle with another dusting of Calabrian Spice Blend.