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Rigatoni with Spicy Pumpkin-Tomato Sauce & Smoked Turkey
This recipe comes from the Southwest where squash, fresh chili peppers and spices such as cumin and chili powder are used so inventively. Try to find the hulled pumpkin seeds--sometimes labeled "pepitas"--as they add a wonderful, rich touch.
  • 1 can (16 ounces) whole tomatoes in puree
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 2 fresh jalapeño peppers, minced, some seeds removed
  • 2 teaspoons cumin
  • 1-1/2 teaspoons chili powder
  • 1-1/2 teaspoons paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 8 ounces rigatoni
  • 1 cup canned solid-pack pumpkin puree
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 3 ounces smoked turkey, cut into matchsticks
  • 2 tablespoons hulled, unsalted pumpkin seeds, toasted (optional)

1. In blender or food processor, blend canned whole tomatoes (and puree) to smooth sauce.

2. In medium nonstick saucepan, heat oil over medium-high heat. Stir in onion, jalapeño peppers, cumin, chili powder, paprika, turmeric, black pepper, salt and cayenne. Reduce heat to medium and cook, stirring frequently, until onion is tender, 3 to 4 minutes; add 1 tablespoon of water if pan gets dry.

3. In large pot of boiling water, cook pasta according to package directions. Drain and transfer to large serving bowl.

4. Meanwhile, stir pureed tomatoes, pumpkin puree and canned tomato sauce into saucepan, and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes, stirring frequently. (If sauce seems too thick or is beginning to scorch, stir in 2 to 3 tablespoons of water.)

5. Add turkey to sauce and heat through. Pour sauce over rigatoni and toss to coat well. Sprinkle with pumpkin seeds (if using).


Nutritional Information
Per serving: 371 calories, 6.1g total fat, 1g saturated fat, 3.2g monounsaturated fat, 1g polyunsaturated fat, 4.7g dietary fiber, 15g protein, 66g carbohydrate, 11mg cholesterol, 498mg sodium.
Good source of: beta-carotene, iron, lycopene, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
35