Description
A quick and creamy ground turkey pasta dish that’s perfect for busy weeknights, featuring a flavorful tomato sauce and cheesy topping.
Ingredients
- 340g penne pasta (or pasta of choice)
- 30ml olive oil
- 1 large yellow onion, diced
- 450g ground turkey
- 10g salt, divided
- 0.5g black pepper
- 1g Italian seasoning
- 5 cloves garlic, minced
- 16g all-purpose flour
- 480ml low-sodium chicken broth
- 425g can of tomato sauce
- 240ml half-and-half
- 115g shredded mozzarella cheese
- 115g shredded cheddar cheese
- Fresh parsley, to garnish
- Red chili flakes, to garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the penne and cook 1–2 minutes less than the package directions. Before draining, scoop out and reserve 1 cup of the pasta water. Drain the pasta and set aside.
- Heat the olive oil in a wide skillet over medium heat. Add the diced onion and sauté for about 5 minutes, until soft and translucent.
- Add the ground turkey to the pan. Break it up with a wooden spoon and cook until nicely browned. Season with half the salt, black pepper, and Italian seasoning. Add the minced garlic during the last minute of browning so it becomes fragrant but not bitter.
- Sprinkle the flour over the turkey and stir constantly for about 1 minute to cook off the raw flour taste and help the mixture thicken.
- Gradually pour in the chicken broth, stirring to dissolve any bits stuck to the pan. Add the tomato sauce and bring the mixture to a gentle simmer. Let it cook for 5–10 minutes so flavors meld and the sauce reduces slightly. If the sauce looks too thick, loosen with a splash of the reserved pasta water.
- Add the cooked pasta to the skillet along with the half-and-half. Stir gently so each piece of pasta is coated. If the sauce needs loosening, add pasta water a little at a time until you reach the desired consistency.
- Stir in half of the mozzarella and half of the cheddar so the sauce becomes creamy. Transfer the pan to the oven-safe stovetop or cover with a lid and top with the remaining cheese. Cover to let the cheese melt for a couple of minutes.
- Garnish with chopped fresh parsley and a pinch of red chili flakes if you like heat. Serve hot.
Notes
You can swap penne for rigatoni or fusilli. Use whole milk instead of half-and-half for a lighter finish, or a splash of cream for extra richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian