May Contain: Egg, Fish, Mustard, Peanuts, Sesame, Shellfish, Soy, Tree Nuts, and other sources of Gluten.
Tip: Don't forget to reserve pasta water in step 1 before draining 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.
- 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.
- 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.
- 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.
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