ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
Kosher salt12 ounces mezzi rigatoni3 tablespoons extra-virgin olive oil1 onion, finely chopped4 ounces pancetta, cubed2 teaspoons finely chopped fresh rosemary1 pound ground turkeyFreshly ground pepper½ cup dry white wine3 bay leaves, preferably fresh1 1- to 2-inch piece parmesan rind (optional), plus grated parmesan for topping1½ cups low-sodium chicken broth½ cup heavy cream¼ teaspoon freshly grated nutmeg
1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
2. Meanwhile, heat the olive oil in a large pot or dutch oven over medium-high heat. Add the onion, pancetta and rosemary; cook, stirring, until tender and lightly browned, 4 to 5 minutes. Add the turkey, ¾ teaspoon salt and a few grinds of pepper. Cook, stirring, until the meat is no longer pink, 3 to 5 minutes. Add the wine, bay leaves and parmesan rind and cook until the liquid is reduced by about two-thirds, 1 to 2 minutes. Add the chicken broth and bring to a boil, then reduce the heat and simmer until reduced by about half, 4 to 5 minutes. Add the heavy cream and nutmeg, bring to a simmer and cook to thicken just slightly, 1 minute. Discard the parmesan rind and bay leaves; season with salt and pepper.
3. Add the pasta to the sauce and cook over medium heat, stirring, until well coated. If the sauce seems too thick, add some of the reserved cooking water, 1 to 2 tablespoons at a time. Divide the pasta among bowls and sprinkle with grated parmesan and more pepper.
Per serving: Calories 800; Fat 41 g (Saturated 14 g); Cholesterol 142 mg; Sodium 924 mg; Carbohydrate 68 g; Fiber 4 g; Sugars 5 g; Protein 41 g