Okay, so I tricked y’all a bit in the title – this recipe is actually made with ground turkey instead of sausage BUT I season it in a way that makes it taste exactly like Italian sausage, just without all the fat and calories. This is the perfect recipe when you want something comforting but that won’t leave you too heavy and full. Even though it is a pasta dish, it still is light and fresh. Typically in meat/beef dishes, red wine is used to enhance the flavor. However, in this recipe I chose to used white wine to keep it light and crisp. This dish is super simple but full of so much flavor and comes together pretty quickly, which makes it a perfect dish for a busy weeknight. It also makes a great option when you want to impress your friends, family, significant other or date because you will have them thinking you spent hours in the kitchen making this fancy pasta dish – they don’t have to know it took just over 30 minutes to whip up. Like I mentioned above, this recipe uses white wine – so pour the rest of the bottle in a few glasses and cheers over this delicious dish!
- 1 Lb Ground Turkey
- 1 Lb Rigatoni
- 1 14.5 Oz Can Crushed Tomatoes
- 1 Cup White Wine
- 1/3 Cup Heavy Cream
- 1 Tbsp Onion Powder
- 1 Tbsp Fennel Seeds
- 1 Tbsp Dried Basil
- 1 Tbsp Dried Oregano
- 1/2 Tbsp Garlic Powder
- 2 Tbsp Minced Garlic
- 1/4 Cup Fresh Basil Leaves
- 1 Tbsp Olive Oil
- Salt + Pepper, To Taste
- 1/2 Cup Reserved Pasta Water
- 1/4 Cup Freshly Grated Parmesan
- Serves: 4-5
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 Minutes
To Make:
- Heat a large pan over medium heat and add in the oil.
- Once hot add in the ground turkey and season with salt and pepper. Cook for 3 minutes, stirring frequently until the turkey starts to brown. Add in the onion powder, fennel seeds, dried basil, dried oregano, and garlic powder and stir well to combine. Continue cooking for 8 minutes until the turkey is cooked through.
- Next, add in the minced garlic and the white wine and cook for 5 minutes to reduce the wine.
- Reduce the heat to low and add in the crushed tomatoes, heavy cream, and fresh basil. Cook, stirring occasionally, for another 10 minutes.
- Meanwhile, bring a large pot of generously salted water to a boil. Once boiling, add the rigatoni and cook until al dente (8-10 minutes).
- Once the rigatoni is done, transfer to the sauce using a slotted spoon and add in 1/2 cup of the pasta water to the sauce. Stir well to combine.
- Divide the pasta between bowls and top with the fresh parmesan, serve and enjoy!
Aly Eats Food 
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