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Author Notes: When I'm craving comforting pasta, but I don't necessarily want all the fat associated with beef or pork (especially with the buttered bread crumbs on top), I opt for leaner turkey. However, with all the lovely spice in it, you don't miss the beef or pork! —Jenny Goycochea
- 1 pound ground Turkey
- 4 cloves Garlic, minced
- 1 tablespoon sweet Paprika
- 1 1/2 teaspoons ground Fennel
- 1 teaspoon dried Oregano
- 1/2 teaspoon Red Pepper Flakes
- salt and pepper
- 1 pound Spicy Turkey
- 5 tablespoons Butter, divided
- 1 cup diced white Onion
- 1 cup diced Celery
- 1 cup diced Carrots
- 4 tablespoons Tomato Paste
- 28 ounces can of Crushed Tomatoes
- 1 cup Red Wine (optional)
- 3/4 cup fresh Bread Crumbs
- salt and pepper to taste
- freshly grated Parmesan for garnish
- 1 pound Rigatoni, cooked to package instructions
- For the turkey, mix all ingredients together and set aside.
- Heat a heavy bottomed pot over medium heat. Add 2 Tablespoons of the butter. Add onion, celery and carrot and sauté for 3-4 minutes, until vegetables start to soften. Add the turkey, breaking the meat up with a wooden spoon, and cook until cooked through.
- Add the tomato paste and cook for another minute. Add the wine, scraping up any browned bits on the bottom of the pot. Add the crushed tomatoes, reduce heat and cover. Simmer for 45 minutes to 1 hour on low, stirring occasionally.
- While the sauce simmers, melt the remaining 3 tablespoons of butter in a sauté pan. Add the fresh bread crumbs and cook until golden brown. Set aside.
- Once the sauce is done, taste for seasoning--add salt and pepper as necessary. Spoon over sauce over cooked rigatoni, top with buttered breadcrumbs and fresh parmesan. Enjoy!