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Pasta with Turkey and Sweet Pepper Ragu

This dish can be made with your protein of choice, but turkey is healthier and truly delicious in this recipe. Use your favorite choice of pasta. We like bucatini, but spaghetti or linguine works great, too.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4
Calories: 446 kcal
Course: Main Course
Cuisine: Italian-American Fussion

Ingredients

  • 2 tablespoon olive oil
  • ½ cup onion chopped
  • 3 cloves garlic minced
  • 1 lb turkey ground: 85% lean (or 99% for extra lean)
  • salt and pepper
  • ½ cup white wine dry
  • 8 oz pasta bucatini, spaghetti, linguine
  • 1 cup chicken stock or vegetable stock
  • 1 .5 oz can whole tomatoes
  • 2 bay leaves fresh or dried
  • 1 teaspoon oregano dried
  • 3 sweet bell peppers red, yellow, and/or orange - seeded and cut into bite-size strips.
  • Parmesan Cheese grated, for garnish
  • 2 tablespoon Italian parsley chopped, for garnish (optional)

Instructions

    Cup of Yum
  1. Heat oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes. Stir in the garlic and continue cooking until aromatic, 30 seconds more.
  2. Add the turkey and break it up with a wooden spatula or spoon. Cook until no longer pink. If desired, tilt the skillet, push the cooked turkey to the side, and use a large spoon to remove most of the rendered grease. Discard safely.
  3. Sprinkle a pinch of salt and pepper over the cooked turkey and stir to combine.
  4. Stir in the wine and cook until most of it has evaporated, about 3 minutes.
  5. Meanwhile, bring a pot of liberally salted water to a boil.
  6. To the skillet, add the stock. Add the whole tomatoes, squeezing them with your hands as you add them to the skillet. Pour in the liquid from the tomatoes. Stir in the bay leaves, oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a simmer, then lower the heat and simmer for 15 minutes.
  7. Stir in the bell peppers and simmer for another 15 minutes, stirring occasionally.
  8. Cook the pasta according to package instructions, to al denté.
  9. Remove the bay leaves from the sauce.
  10. Save 1 cup of the pasta water and then drain the pasta. Heat a large skillet over medium-high heat and then add about 1 cup of the sauce. Add the pasta and use tongs to coat the pasta with the sauce. Add the remaining sauce and a little of the reserved pasta water. Mix until fully combined.
  11. Serve immediately with grated parmesan and chopped parsley (if using) on the side.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
  • subscribe to our YouTube channel.
  • Use any pasta of your choice. Bucatini is a thicker tubular spaghetti pasta that the sauce sticks to. But, spaghetti, linguine, fettuccini, or even short pasta (penne, rigatoni) works great, too. 
  • Leftovers will keep covered in the fridge for up to 5 days. Reheat over medium heat on the stove or microwave on HIGH in 1-minute intervals until heated through. The sauce freezes nicely for 2 to 3 months. 

Nutrition Information

Calories 446kcal (22%) Carbohydrates 48g (16%) Protein 27g (54%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 60mg (20%) Sodium 183mg (8%) Potassium 448mg (13%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 230IU (5%) Vitamin C 5mg (6%) Calcium 45mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 446

% Daily Value*

Calories 446kcal 22%
Carbohydrates 48g 16%
Protein 27g 54%
Fat 11g 17%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 0.1g 5%
Cholesterol 60mg 20%
Sodium 183mg 8%
Potassium 448mg 10%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 230IU 5%
Vitamin C 5mg 6%
Calcium 45mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.