Makes: 4 servings
Prep: 15 mins
Cook: 30 mins
- 1 pound whole wheat spaghetti
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, thinly sliced
- 1 pound ground turkey
- Salt and black pepper
- 1 28 ounce can diced tomatoes
- 1 teaspoon crushed red pepper
- 1/4 cup chopped parsley
- 2 tablespoons grated Parmesan cheese, plus more for serving
- In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1 cup pasta cooking water.
- Meanwhile, in a large nonstick skillet, heat the olive oil over medium heat; add the onion and cook until softened, about 8 minutes. Add the garlic and cook for 1 minute more. Increase the heat to medium-high, crumble in the turkey, season with salt and black pepper and cook until the turkey is just no longer pink, about 5 minutes. Stir in the tomatoes and crushed red pepper and cook, stirring occasionally, until thickened, about 15 minutes. Stir in the parsley and cheese.
- Toss the pasta with the sauce and 1/2 cup reserved pasta cooking water, adding more water to thin the consistency, if desired. Serve immediately with more cheese.
- Stir dried or chopped fresh herbs--like rosemary, oregano and thyme--in with the tomatoes in Step 2.
- Chop up leftovers and toss with cream and breadcrumbs to coat. Divide them into muffin cups, dot with butter and bake at 350 degrees for 15 minutes.
- Double the batch of sauce and, before stirring in the parsley and cheese, reserve one-half. Let cool, then freeze in an airtight container for up to 3 months.