Ground Turkey Pasta

There’s a reason this Ground Turkey Pasta shows up on my weeknight rotation: it’s comforting, quick, and wildly adaptable. Think rich, savory meat sauce with a gentle kiss of cream, bright basil at the end, and a sturdy pasta that holds up to every forkful. Use DeLallo Tortiglioni for its ridges and hollows that snag sauce perfectly — the result is saucy, satisfying, and just a touch elegant for how little effort it takes.

Why you’ll love this recipe

• Ready in about 30–40 minutes, perfect for busy weeknights.
• Flavorful without being fussy: garlic, onion, carrot, and celery build a deep base, while crushed tomatoes and Worcestershire sauce add body and tang.
• Optional cream transforms the sauce into a silky, luxurious finish.
• Made with ground turkey for a lighter take on a classic meat sauce without sacrificing richness.

Ingredients

Notes: All measurements come from the recipe source. Use fresh basil and freshly grated parmesan for the best finish. If you prefer an extra-special touch, use the recommended DeLallo pasta and crushed tomatoes for classic flavor.

• ▢16 ounces DeLallo Tortiglioni
• ▢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)

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan with lid
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Colander

Make-ahead and storage

The sauce keeps well in the fridge for 3–4 days and freezes for up to 3 months. Reheat gently on the stove with a splash of water or broth, then stir in cream if desired. Cook pasta al dente if you plan to mix and reheat later; it will soften further on reheating.

Step-by-step directions

The directions below have been rewritten into clear, step-by-step instructions and follow the ingredient list exactly.

1. Bring a large pot of salted water to a rolling boil. Add 16 ounces DeLallo Tortiglioni and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander and set aside.
2. While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Once the oil shimmers, add 1 medium chopped onion, 2 sticks of finely chopped celery, and 1 large peeled and finely chopped carrot. Sauté, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5–7 minutes.
3. Add 1 pound ground turkey to the skillet with the softened vegetables. Break the turkey into small pieces with a wooden spoon and cook, stirring often, until it is cooked through and no longer pink, about 6–8 minutes.
4. Stir in 4 cloves minced garlic and cook for 30–60 seconds, until fragrant. Be careful not to let the garlic brown.
5. Pour in 1 (28 ounce) can DeLallo San Marzano Style Crushed Tomatoes. Stir to combine, loosening any browned bits from the bottom of the pan.
6. Add 1/2 tablespoon Worcestershire sauce, 1/2 teaspoon Italian seasoning, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper flakes. Stir thoroughly so the seasonings evenly flavor the sauce.
7. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer uncovered for 8–10 minutes to meld flavors and slightly reduce. Stir occasionally to prevent sticking.
8. If you’re using the optional 1/2 cup heavy/whipping cream, stir it into the sauce now. Heat through for 1–2 minutes until the sauce is glossy and slightly thickened. Taste and adjust salt and pepper as needed.
9. Add the drained Tortiglioni to the skillet with the sauce. Toss gently to coat the pasta, adding reserved pasta cooking water a few tablespoons at a time if the sauce needs loosening. Continue tossing until the pasta is evenly coated and sauce clings to the ridges and hollows of the tortiglioni.
10. Turn off the heat and fold in 1 generous handful fresh basil leaves, torn. Finish with freshly ground pepper to taste. Serve immediately with freshly grated parmesan cheese on the side for sprinkling, if desired.

Serving suggestions

Serve this Ground Turkey Pasta with a crisp green salad and a squeeze of lemon over the top for brightness. A slice of crusty bread or garlic toast is perfect for mopping up the sauce. For a lighter touch, skip the cream and add an extra handful of torn basil just before serving.

Tweak it your way

• Make it spicier: increase crushed red pepper flakes to 1/2 teaspoon or add a pinch of cayenne.
• Vegetable-loaded: toss in a cup of chopped mushrooms or a handful of baby spinach during the last 2 minutes of simmering.
• Cheesy bake: transfer the sauced pasta to a baking dish, top with grated cheese, and broil until bubbly and golden.
• Richer sauce: swap the heavy cream for mascarpone for a tangier, silkier finish.

Notes

Salt: The recipe calls for 1/2 teaspoon salt in the sauce. Keep in mind your pasta water should be well-salted, which seasons the pasta from the inside out; taste and adjust before serving. Worcestershire sauce adds a savory depth—if you prefer to avoid it, a splash of low-sodium soy sauce or a little extra tomato paste can provide similar umami.

Why these ingredients work

The trio of onion, carrot, and celery — often called a soffritto — creates a flavorful aromatic base that’s simple but powerful. Ground turkey keeps the dish lighter than traditional beef while still delivering satisfying texture. Crushed tomatoes give a bright, clean tomato flavor, and the Worcestershire sauce, Italian seasoning, and oregano round everything out. A small splash of cream softens acidity and makes the sauce cling beautifully to DeLallo Tortiglioni’s ridges.

Final thoughts

This Ground Turkey Pasta recipe is the kind of dish that feels like home without demanding a whole evening. It’s flexible, forgiving, and built on real pantry staples — with a few deliberate choices that elevate every bite. Whether you’re feeding a hungry family or packing leftovers for lunch, it hits the comfort-food sweet spot with minimal fuss. Enjoy, and don’t skip that final handful of basil; it lights up the whole plate.