Rotini with Crumbled Turkey and Tomato Sauce

Southern Living
Rotini with Crumbled Turkey and Tomato Sauce Recipe

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Makes 6 servings


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2 pints grape tomatoes
1 tablespoon olive oil
1 tablespoon chopped fresh garlic
1/2 cup low-sodium chicken broth
12 ounces rotini or other short pasta
2 tablespoons butter
3/4 cup shaved Parmesan cheese
1/2 cup fresh basil leaves, chopped


Hands-on: 30 Minutes
Total: 45 Minutes

1. Sauté tomatoes in 1 Tbsp. hot oil in a large skillet over medium-high heat 10 minutes or until blistered and slightly wilted. Stir in garlic, and cook, stirring constantly, 30 seconds. Crumble meatloaf; add meatloaf and broth to skillet. Cook, stirring often, 3 minutes or until thoroughly heated. Remove from heat, and add salt and pepper to taste.

2. Cook pasta according to package directions, reserving 1 1/2 cups pasta water. Add pasta water to turkey mixture, and return skillet to heat. Cook mixture 2 to 3 minutes or until liquid is reduced to about 1 cup. Stir in butter. Add pasta and 1/2 cup cheese to turkey mixture; cook, stirring often, 1 to 2 minutes or until thoroughly heated. Sprinkle with basil and remaining 1/4 cup cheese. Serve immediately.

Created date

December 2014