Spaghetti with Spicy Turkey Meat Sauce

April 2010
Spaghetti with Spicy Turkey Meat Sauce

by 89 people

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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
  1. 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.
  2. 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.
  3. 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.