1 lb Prince® Rigatoni
1 Tbsp canola oil
1 Tbsp butter
1 lb ground turkey
1/2 tsp salt and freshly ground black pepper
onion, diced
red pepper, diced
4 tsps garam masala
garlic cloves, minced
1 Tbsp fresh ginger root, minced
1/4 tsp ground red pepper (cayenne)
1/4 tsp ground nutmeg
2 cans (16 oz.) diced tomatoes
4 cups baby arugula
8 oz small mozzarella balls, halved

Cooking Directions:

  1. Cook pasta according to package directions; drain, reserving 1/3 cup cooking liquid.


  2. Meanwhile, heat oil and butter in large skillet set over medium heat; cook turkey, salt and pepper for 5 to 8 minutes or until starting to brown. Stir in onion, red pepper, garam masala, garlic, ginger, cayenne pepper and nutmeg; cook for 3 to 5 minutes or until vegetables start to soften and spices are fragrant.


  3. Stir in diced tomatoes; bring to boil. Reduce heat to medium-low; simmer for 15 to 20 minutes or until thickened. Add pasta and reserved cooking liquid to skillet; toss until well coated. Stir in arugula and mozzarella.



• Substitute baby bocconcini for fresh mozzarella if desired.

• For extra-spicy pasta, stir in 1 to 2 Tbsp hot Indian curry paste.

• Sprinkle with chopped fresh cilantro if desired.