Best 5 Turkey Ragù With Pasta Recipes

ONE-POT PASTA WITH GROUND TURKEY AND SPINACH

Steps:

• Heat the oil in a large, high-sided skillet or Dutch oven over medium high heat until it shimmers and then add the ground turkey with 1 teaspoon kosher salt, 1 teaspoon 1 teaspoon ground cumin, the oregano, 1/2 teaspoon black pepper and the crushed red pepper. Break up the turkey with the spices and cook for about 5 minutes.
• Add the onion, red bell pepper, and pressed garlic and cook for another 5 minutes or until the turkey is browned and the veggies soften.
• Add the canned tomatoes with green chiles to the skillet or pot with the rest of the kosher salt, cumin, black pepper, chili powder and stir.
• Add the penne pasta and cover with the chicken broth, bring to a boil, turn down to a simmer, cover and cook until the pasta is just tender, about 8 minutes, stirring occasionally.
• Stir in the cream and fold in the spinach and cook until the spinach wilts, taste for seasoning and top with the shredded cheese.
• Garnish with the chopped cilantro, sit back and watch the forks fly!

TURKEY PASTA SUPREME

Steps:

• Cut turkey into 2-in. x 1/4-in. pieces. In a large skillet, saute turkey in butter until turkey is browned and no longer pink, about 6 minutes. Add garlic; cook 1 minute longer., Add the cream, basil, cheese and pepper; bring to a boil. Reduce heat; simmer for 3 minutes, stirring frequently. , Stir in pasta and toss to coat.

PENNE WITH TURKEY RAGU

Steps:

• Bring a pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks, garlic and turkey and cook, stirring, until the turkey browns slightly, about 5 minutes. Add the tomatoes, 2 cups water and 1/4 teaspoon each salt and pepper. Increase the heat to high, bring the sauce to a boil and cook 5 minutes. Reduce the heat to medium, add half of the basil and the parmesan rind and simmer, stirring occasionally, until thickened, about 10 minutes.
• Add the pasta to the boiling water and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta. Stir the half-and-half, the remaining basil and 2 tablespoons cheese into the sauce. Add the pasta and toss to coat, adding some of the reserved pasta water to loosen, if needed. Remove the parmesan rind and season with salt and pepper.
• Divide the pasta among bowls. Top with the remaining 1 tablespoon cheese and more basil.

TURKEY RAGù WITH PASTA

Steps:

• Finely chop onion, carrots, celery, and bell pepper. Mince garlic.
• In a large heavy non-stick skillet melt butter with oil over moderate heat until foam subsides and cook turkey, stirring and breaking up lumps, until just cooked through, about 3 minutes. With a slotted spoon transfer turkey to a bowl and in fat remaining in skillet cook chopped vegetables, garlic, rosemary, oregano, and salt and pepper to taste over moderate heat, stirring occasionally, until vegetables are just softened, about 4 minutes. Add wine and cook until most of liquid is evaporated. Stir in 1 can tomatoes with purée, tomato paste, broth, and cinnamon and simmer 15 minutes. Add turkey with any juices in bowl and remaining can tomatoes with purée and simmer, stirring, 15 minutes. Season sauce with salt and pepper and keep warm, covered. Sauce may be made 1 day ahead and cooled, uncovered, before being chilled, covered. Reheat sauce over low heat.
• Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta. Cook pasta in boiling water until al dente. Drain pasta in a colander and in a serving bowl toss pasta with sauce.

QUICK RAGù WITH RICOTTA AND LEMON

Steps:

• In a large Dutch oven or pot, heat 1/4 cup oil over medium. Add the onion and garlic, season with salt and cook until just beginning to soften, about 5 minutes. Add the ground beef and cook, breaking it apart with the edge of a spoon, until nicely browned but not completely cooked through, about 6 minutes. Stir in the sambal oelek. Add the wine and stir to release any brown bits from the bottom of the pot.
• Add the tomatoes and their juices, crushing completely between your hands or with a potato masher. Cook over medium-low, stirring occasionally, until the tomatoes begin to break down and the beef is cooked through, about 30 minutes. Season with salt and pepper halfway through cooking.
• Meanwhile, bring a large pot of generously salted water to a boil. Boil the broken lasagna noodles according to package directions until al dente.
• In a small skillet, toast the fennel seeds over medium until fragrant, 2 to 3 minutes. Remove and crush on a cutting board with the flat end of a large knife or the bottom of a skillet.
• Drain the pasta, add to the ragù and toss to coat. Divide among four bowls and dollop each generously with ricotta. Sprinkle with lemon zest, cracked fennel, flaky sea salt and pepper. Drizzle with olive oil as desired. Serve warm.