Rotelle with Smoked Turkey, Broccoli and Peppers
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 2 tb Unsalted butter peppers, drained, diced
- 1/4 ts Dried red pepper flakes
- 5 oz Rotelle or fusilli pasta
- 1/2 c Chicken stock or canned
- Freshly grated Romano cheese
- Water
- 2 c Small broccoli florets skin removed, diced
- 2 tb Olive oil
- 1/3 c Jar-packed roasted red
- 8 oz Smoked turkey (or chicken),
- 2 Garlic cloves, minced broth
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Rotelle with Smoked Turkey, Broccoli and Peppers
- Cook broccoli in large pot of boiling salted water until criisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to bowl of ice water to cool; reserve water in pot. Drain broccoli and pat dry. Return water to boil. Add pasta and cook until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain thoroughly.
- Meanwhile, melt butter with olive oil in heavy large skillet over low heat. Add garlic and red pepper flakes and saute until garlic is tender, about 3 minutes. Add turkey and saute until heated through about 4 minutes.
- Mix broccoli, pasta, roasted peppers and stock into turkey mixture. Increase heat to high and cook until pasta has absorbed most of liquid, stirring frequently, about 4 minutes. Divide pasta between plates and serve, passing Romano cheese separately. 2 servings.
- Enjoy!
Plating
Cookware for this recipe
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Frying pan
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Large pot
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Mixing bowl
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Chef's knife
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Cutting board
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Grater
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Wooden spoon
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Slotted spoon
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Colander