Spicy Italian Tomato Bucatini

with Turkey & Spinach

Easy | 25 min

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Contains: Milk, Sulphites, and Wheat.

May Contain: Egg, Fish, Mustard, Peanuts, Sesame, Shellfish, Soy, Tree Nuts, and other sources of Gluten.

What We'll Send

Fresh Basil
Parmesan Cheese
Red Pepper Flakes
Italian Parsley
Turkey Breast Sliced
White Cooking Wine
Tomato Paste
Fire Roasted Tomatoes
Spice Blend
Thyme Dried, Roasted Garlic Powder, Oregano, Basil Dried
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 931
Fat 29g
Protein 56g
Carbohydrates 107g

Cooking Directions


Tip: Don't forget to reserve pasta water in step 1 before draining pasta!


Cook Pasta
- Bring 2-1/2 litres salted water to a boil in a large pot.
- Once boiling, add bucatini pasta and cook for 7-8 minutes, or until al dente.
- Reserve ½ cup pasta water and drain pasta in a fine mesh sieve.


Prepare Ingredients
- Wash basil, parsley and spinach.
- Pick and chop basil and parsley leaves.
- Drain turkey and pat dry with paper towel.
- Slice turkey into roughly even 1 inch pieces. Season with salt and pepper.


Cook Turkey
- Heat 2 tbsp. olive oil in a large wide saucepan over medium-high.
- Once hot, add turkey and cook for 2–3 minutes, or until no longer pink on the outside.
- Remove from saucepan and set aside.


Start Diavolo Sauce
- In same saucepan over medium-high heat, add garlic, spice blend and red pepper flakes to taste.
- Cook for 30 seconds or until fragrant.
- Stir in white cooking wine and tomato paste.
- Add fire-roasted tomatoes and reduce heat to medium-low.
- Return turkey to saucepan.
- Cook for 5-7 minutes until turkey is cooked to an internal temperature of 165°F.


Finish Sauce
- When pasta from Step 1 is cooked, add ¼ cup reserved pasta water to sauce along with 1 tbsp. butter.
- Add spinach, basil and parsley to sauce. Cook for 1 minute or until spinach is bright green and tender.
- Stir in pasta to coat evenly.
- Add additional pasta water by the tablespoon until sauce is desired consistency.
- Season to taste with the following: salt, pepper, and more red pepper flakes if desired.


- Divide pasta and turkey onto serving dishes.
- Garnish with parmesan cheese.
- Enjoy!

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