Creamy Tomato Ground Turkey with Pappardelle
Ingredients
- 1 poundground turkey
- ·yellow onion
- ·garlic
- 1 can (28 oz)crushed tomatoes
- ½ cupheavy cream
- 1 poundpappardelle pasta
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- ·fresh basil
- ·parmesan cheese
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Tear or chop a small handful of fresh basil for garnish.
Method
- 01
Bring a large pot of salted water to a boil. Add pappardelle and cook according to package directions until al dente; drain and set aside.
- 02
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it into small pieces with a wooden spoon, and cook until no pink remains, about 5–6 minutes. Transfer to a plate.
- 03
In the same skillet, add diced onion and cook over medium heat, stirring occasionally, until softened and lightly golden, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.
- 04
Pour in the can of crushed tomatoes (with juice) and stir well, scraping up any browned bits from the bottom. Return the cooked turkey to the skillet and simmer for 5 minutes.
- 05
Reduce heat to low and stir in 1/2 cup heavy cream until combined. Season to taste with salt and black pepper. Simmer for 2–3 minutes until the sauce is silky and warm.
- 06
Toss the cooked pappardelle with the sauce. Divide among bowls and top with fresh basil and grated parmesan cheese.
Spice Tips
For a subtle pepper note, add 1/4 teaspoon freshly ground black pepper when simmering the sauce. If you like heat, stir in a pinch of red pepper flakes after adding the garlic. For earthiness, a pinch of dried oregano layered with the tomatoes adds depth.
Make this dish ahead: cool the sauce completely, refrigerate for up to 3 days, then gently reheat over low heat and toss with fresh pasta. If you don't have pappardelle, any wide or ribbon pasta works beautifully—fettuccine or tagliatelle are great swaps.