To change things up a bit and still please my carb-loving husband, I've created my own creative turkey pasta dish that also indulges my sense of adventure.
It's a light and easy to prepare dish, with a "kick" to it.
I don't chop the ingredients super fine as they tend to shrink when cooking.
Plus, I like to see the "color" of the veggies pop in my dish.
Ingredients*:
- 2 tablespoons olive oil
- 1 lb. ground turkey
- 1 14.5 ounce can of diced and no salt added tomatoes (you may also use "fire roasted" tomatoes for an earthier flavor)
- 1 tsp dry Thyme
- Salt to taste
- 1/2 cup chopped white onion
- 1 small chopped yellow bell pepper
- 1 small chopped orange bell pepper
- 1 small chopped red bell pepper
- 1 chopped jalapeno pepper
- 2 large chopped cloves of garlic
- Pinch of sugar
*I prefer to use all organic ingredients
Preparation:
Heat oil in pan, and slightly cook both onion and garlic until onion is almost transparent, then add the turkey, peppers, and spices.
Notice that the turkey is cooked but definitely not brown, which makes it too dry.
Slowly cook all ingredients over a medium-low heat* until the turkey is cooked, but not brown; then add stewed tomatoes.
*I only use All-Clad pots and pans, which needs a lower heat than other conventional cookware.
This particular time I used the diced/no salt added tomatoes
instead of the fire roasted can.
Add the pinch of sugar (to take-away the acidic flavor of the tomatoes) and lower the heat. Cook for approximately 30 minutes.
The sauce will be done when the diced tomatoes are "broken" down, yet perfectly melded with the other ingredients. Peppers will be soft, but not overcooked.
Notice how the tomatoes are starting to break down?
Add the sauce over cooked spaghetti pasta, and mix slowly in a large pasta dish.
Garnish with freshly shaved romano cheese.
Tomato Turkey Sauce over Spaghetti Pasta
Notice the different colors popping up - Delish!
Buon appetito!
