Ground Turkey Pasta
This easy ground turkey pasta recipe is hearty, very flavorful, and ultra comforting! It uses simple, wholesome ingredients to make the coziest meat and tomato sauce for pasta.
Servings: 6
Ingredients
- 16 ounces DeLallo Tortiglioni see note
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 sticks celery chopped finely
- 1 large carrot peeled & chopped finely
- 1 pound ground turkey
- 4 cloves garlic minced
- 1 (28 ounce) can DeLallo San Marzano Style Crushed Tomatoes
- 1/2 tablespoon Worcestershire sauce
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt see note
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup heavy/whipping cream optional but recommended
- 1 generous handful fresh basil torn
- Pepper to taste
- Freshly grated parmesan cheese optional, to taste
Instructions
- Add the olive oil, onions, celery, and carrots to a Dutch oven/soup pot over medium-high heat and sauté for 7-8 minutes.
- Add in the ground turkey and garlic and continue cooking for another 5-7 minutes, breaking up the meat with a spoon as you go along.
- Stir in the canned tomatoes, Worcestershire sauce, Italian seasoning, oregano, salt, and red pepper flakes, and simmer for 15 minutes with the lid slightly open, stirring occasionally.
- Meanwhile, boil a large, salted pot of water for the pasta and cook it al dente according to package directions.
- Stir in the cream and basil and let it warm through.
- Give it a taste and season with pepper and extra salt if needed and toss with the drained pasta. Serve with freshly grated parmesan if desired.
Notes
- If you're not using sea salt or kosher salt, you may need to add less, but it really depends on your preferences. You can for sure add as much as you need "to taste", but it needs to be sufficiently salted to bring out the flavors.
- You can definitely make less than the full 16 oz of pasta if you're not going to feed 6 people right away - this sauce (by itself) freezes well!