Spaghetti & Turkey all’Amatriciana

This take on a classic Italian tomato sauce is made with Lilydale®  Oven Roasted Turkey Breast Strips and Lilydale® Turkey Bacon for a delicious variation.

  • 1 package (300 g)
  • 1 package (375 g)
  • 1 lb (500 g)
  • 1
    head broccoli, cut into small florets
  • 1/4 cup (60 mL)
    olive oil
  • 1
    onion, sliced
  • 4
    cloves garlic, minced
  • 1/4 tsp (1 mL)
    red pepper flakes
  • 1 jar (680 mL)
    strained pureed tomatoes (passata)
  • 1/4 tsp (1 mL)
    each salt & pepper
  • 1/3 cup (75 mL)
    grated Parmesan or Pecorino cheese
  • 1/4 cup (60 mL)
    fresh basil leaves, torn
  1. Cook pasta according to package directions, adding broccoli in the last 3 minutes of cooking time. Drain and reserve 1/3 cup (75 mL) cooking liquid.
  2. Meanwhile, heat oil in large skillet set over medium heat; cook Lilydale® Turkey Bacon for 3 to 5 minutes until starting to brown. Stir in the Lilydale®Oven Roasted Turkey Breast Strips, onions, garlic and red pepper flakes; cook for 3 to 5 minutes or until onions start to soften. Stir in tomatoes, salt and pepper; bring to boil. Reduce heat to simmer; cook for 10 to 15 minutes or until slightly thickened.
  3. Toss tomato sauce with pasta, reserved cooking liquid and broccoli until well coated. Toss with Parmesan and basil.

Substitute cauliflower, green beans or asparagus for broccoli if desired.

Recipe Overview


PREP TIME: 10 minutes

COOK TIME: 25 minutes

TOTAL TIME: 35 minutes

Products in this Recipe