Ingredients:

  • 1 lb lean ground turkey (93% lean)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 24 oz crushed tomatoes
  • 1/2 cup heavy cream
  • 1 tbsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 12 oz penne, rigatoni, or whole-wheat pasta
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil over medium-high heat in a high-sided skillet or Dutch oven. Add the ground turkey, spreading it in an even layer. Let it sear undisturbed for 3-4 minutes until a mahogany-colored crust forms. Break the meat apart with a spatula and cook until no longer pink.
  2. Lower the heat to medium. Stir in the diced onion and cook for 3-5 minutes until translucent. Add the minced garlic, Italian seasoning, and red pepper flakes, stirring constantly for 60 seconds.
  3. Pour in the crushed tomatoes and simmer for 10 minutes to reduce and thicken. Stir in the heavy cream and Parmesan cheese, whisking until the sauce is a uniform, velvety orange-pink.
  4. Fold in the al dente cooked pasta. If the sauce is too thick, add 2-4 tbsp of reserved pasta water to loosen it. Remove from heat and garnish with fresh parsley.