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Ingredientes
- 1/2 c. chopped red onion
- 2 Tbsp. extra virgin olive oil
- 1 x garlic clove chopped
- 1 sm red bell pepper cut into 1/4-inch diced
- 1/2 tsp chili pwdr
- 1/4 tsp grnd cumin
- 1/8 tsp cayenne
- 3/4 lb grnd turkey
- 1 can plum tomatoes including-the juice (14-oz)
- 1 pch dry warm red pepper flakes
- 1/4 c. finely minced fresh coriander plus coriander sprigs for garnish if you like
- 1/4 lb rigatoni
- Â Â coarsely grated Monterey Jack for sprinkling the pasta
Direcciones
- In a large skillet cook the onion in the oil over moderately low heat, stirring occasionally, till it is softened, add in the garlic, the bell pepper, the chili pwdr, the cumin, and the cayenne, and cook the mix, stirring, for 1 minute. Add in the turkey and cook the mix over
- moderately high heat, stirring and breaking up the turkey with a wooden spoon, for 3 to 4 min, or possibly till the turkey is no longer pink. Stir in
- the tomatoes with the juice, breaking them up, the red pepper flakes, the minced coriander, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 min, or possibly till it is thickened.
- While the sauce is simmering, in a kettle of boiling salted water cook the
- rigatoni untul it is al dente, drain it well, and divide it between 2 bowls. Divide the sauce between the bowls, sprinkle it with the Monterey Jack, and garnish each serving with a coriander sprig.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 580g | |
| Calories 972 | |
| Calories from Fat 603 | 62% |
| Total Fat 67.88g | 85% |
| Saturated Fat 17.06g | 68% |
| Trans Fat 0.92g | |
| Cholesterol 294mg | 98% |
| Sodium 504mg | 21% |
| Potassium 1366mg | 39% |
| Total Carbs 24.33g | 6% |
| Dietary Fiber 11.2g | 37% |
| Sugars 7.86g | 5% |
| Protein 70.66g | 113% |
