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Homemade Ground Turkey Pasta photo

Ground Turkey Pasta

A comforting pasta tossed in a rich ground turkey and tomato sauce with cream and fresh basil.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings

Equipment

  • Large Dutch oven or large pot
  • Large pot for boiling pasta
  • Wooden Spoon or Spatula
  • Colander
  • Knife
  • Cutting Board

Ingredients
  

  • 16 ounces DeLallo Tortiglioni see note
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 sticks celery finely chopped
  • 1 large carrot peeled and finely chopped
  • 1 pound ground turkey
  • 4 cloves garlic minced
  • 28 ounces DeLallo San Marzano style crushed tomatoes 1 can
  • 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 or whipping cream optional but recommended
  • 1 generous handful fresh basil torn
  • black pepper to taste
  • freshly grated Parmesan cheese optional, to taste

Instructions
 

  • Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat.
  • Add the chopped onion, finely chopped celery, and chopped carrot and sauté for 7–8 minutes until softened.
  • Add the ground turkey and minced garlic; cook 5–7 minutes more, breaking up the meat, until the turkey is browned.
  • Stir in the crushed tomatoes, 1/2 tablespoon Worcestershire sauce, 1/2 teaspoon Italian seasoning, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon red pepper flakes.
  • Reduce heat and simmer the sauce, partially covered, for about 15 minutes, stirring occasionally.
  • Meanwhile, bring a large pot of salted water to a boil and cook 16 ounces tortiglioni according to package directions until al dente; drain, reserving a small cup of pasta water if needed.
  • Stir 1/2 cup heavy cream and the torn basil into the sauce and warm through; add a splash of reserved pasta water if you want a looser sauce.
  • Taste and adjust seasoning with black pepper and more salt if needed, then toss the drained pasta with the sauce.
  • Serve with freshly grated Parmesan cheese if desired.

Notes

  • If not using sea or kosher salt, add less and adjust to taste.
  • The sauce can be frozen separately.