Turkey Pasta

1. 1
   boil · ~10 min

   Cook the pasta.

   1.Bring a large pot of water to a rolling boil.

   2.Add 1 tbsp salt to the boiling water.

   3.Add pasta and cook until al dente (8-10 min).

   4.Reserve 1 cup pasta water, then drain pasta in a colander.

   TIPScoop out the pasta water before draining — you'll need it to loosen the sauce later.
2. 2
   saute · ~7 min

   Brown the ground turkey.

   1.Heat olive oil in a large skillet over medium-high heat.

   2.Add ground turkey and break it apart with a wooden spoon.

   3.Cook until browned and cooked through (5-7 min).

   4.Season with 1 pinch black pepper while cooking.

   TIPDon't stir too often — letting the turkey sit undisturbed for a minute builds a nice crust.
3. 3
   saute · ~6 min

   Build the aromatic base.

   1.Add chopped onion and diced carrot to the skillet with the turkey.

   2.Cook until onion turns translucent and carrot softens (4-5 min).

   3.Add minced garlic and sauté until fragrant (30 sec).

   TIPThe carrot adds natural sweetness that balances the acidity of the tomatoes — don't skip it.
4. 4
   simmer · ~10 min

   Simmer the tomato sauce.

   1.Add crushed tomatoes and tomato paste to the skillet.

   2.Stir in dried oregano, dried basil, and red chili flakes.

   3.Add 1 pinch salt and 1/2 cup reserved pasta water.

   4.Bring to a gentle simmer and cook until thickened (8-10 min).

   TIPSimmer with the lid slightly ajar — too much evaporation makes the sauce dry, too little leaves it watery.
5. 5
   mix · ~1 min

   Toss pasta with the sauce.

   1.Add drained pasta to the skillet with the turkey sauce.

   2.Toss well to coat every piece of pasta.

   3.Add a splash more pasta water if the sauce feels too thick.
6. 6
   garnish

   Garnish with parmesan and fresh basil, then serve hot.

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