May Contain: Egg, Mustard, Peanuts, Seafood, Sesame, Soy, and Tree Nuts.
Tip: Be sure to reserve pasta water before draining pasta in Step 1.
- 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, Italian parsely and spinach.
- Pick and chop basil and parsley leaves.
- Roughly chop spinach.
- Drain turkey scallopini and pat dry with paper towel.
- Cut turkey into 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 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.
- 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.