A very comforting and easy to make meal!
pre mixing and post mixing the ragu + pasta
Time: 30 minutes
4 servings dry pasta (8 0z)
1 pkg ground turkey (standard size!)
1 can diced tomatoes
3 tablespoons tomato paste
3 garlic cloves - diced or minced
1/4 cup diced sweet onion - diced
1/2 cup diced mushrooms
1/2 teaspoon paprika
1 teaspoon Italian seasoning
1/4 cup frozen peas (optional)
1/4 cup light or heavy cream
salt, pepper, butter or olive oil
Bring a large pot of water to boil. Add a generous amount of salt and a teaspoon of olive oil. Add in your pasta and cook as long as the package says to - keep an eye on this while you're making the sauce! It helps to set a timer. Once the pasta is done, save a 1/2 cup of pasta water, then drain the pasta, toss with a drizzle of olive oil and keep covered.
Add a tablespoon of olive oil or butter to a sauce pan and warm over medium low heat. Add in the diced onion with a pinch of salt. Once the onion in translucent, add in garlic and wait a couple minutes until it is fragrant - then add the mushroom & paprika.
Once the mushroom is softened, add in a little bit more oil or butter then add the ground turkey. As the turkey browns, break it into small pieces. Once its no longer pink anywhere, turn the heat to medium or medium high and stir less often so the turkey starts to brown/ sear.
Once the turkey is browned add in the diced tomato + tomato paste and stir. Turn the heat to medium low and stir as the diced tomatoes break down and it turns into more of a sauce. Add a 1/4 cup of pasta water and frozen peas into the sauce.
Let the sauce simmer to bring all the flavors together - add another splash of pasta water, turn off the heat and serve! You can either mix the pasta into the turkey ragu or serve it on top of your pasta. Top with fresh thyme, parmesan & red pepper flakes if you want!