Rigatoni with Sausage-Style Turkey and Arugula


Robust seasonings combined with lean ground turkey evoke the flavor or turkey sausage without all the fat and preservatives. Toss it with grain-free pasta for this completely satisfying gluten-free meal.

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Total Time:
0 hours 25 min



  • 1 lb.

    lean ground turkey

  • 2 tsp.

    sweet paprika

  • 4

    cloves garlic, grated, divided

  • 1 tsp.

    red pepper flakes, divided

  • Kosher salt

  • 12 oz.

    grain-free rigatoni (we used Banza) 

  • 3 tbsp.

    olive oil, divided

  • 2 tbsp.

    fennel seeds, lightly crushed

  • 1

    large bulb fennel, cored and thinly sliced

  • 2 tsp.

    fresh lemon juice

  • 4 c.

    loosely packed baby arugula

  • 1/3 c.

    grated Pecorino Romano cheese


    1. Step 1In bowl, combine turkey, paprika, half of garlic, 1/2 tsp red pepper flakes, and 1/2 tsp salt until just fully mixed (can be made and refrigerated up to 1 day ahead).
    2. Step 2Cook pasta per package directions, reserving 1 cup cooking liquid before draining and rinsing.
    3. Step 3Meanwhile, heat 2 tablespoons oil in large skillet on medium-high. Add fennel seeds to skillet and quickly add bite-size pieces of sausage mixture on top, gently pressing down. Cook until golden brown, 5 to 6 minutes. Toss and cook just until cooked through, 1 to 2 minutes more. Transfer to plate.
    4. Step 4Wipe out skillet and heat remaining tablespoon oil on medium. Add sliced fennel and 1/4 teaspoon salt and cook, stirring occasionally, until just tender, about 4 minutes. Stir in remaining garlic and cook 1 minute. Stir in lemon juice, 1/2 cup reserved pasta cooking liquid, and remaining 1/2 teaspoon red pepper flakes.
    5. Step 5Gently fold pasta and arugula into fennel mixture, then half of sausage, adding more cooking liquid if pasta seems dry. Serve topped with remaining sausage and Pecorino Romano.

NUTRITIONAL INFORMATION (per serving): About 644 calories, 29 g fat (6 g saturated), 47 g protein, 729 mg sodium, 59 g carbohydrate, 12 g fiber

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