- 12 ounces of pasta (penne or fusilli work well)
- 1 pound ground turkey
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for a bit of heat)
- 1 cup chicken broth
- 1 cup heavy cream (or substitute with half-and-half for a lighter option)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Start by cooking the pasta according to package instructions. Once cooked, drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic to the skillet and cook for an additional minute, until fragrant.
- Increase the heat to medium-high and add the ground turkey. Break it up with a spoon and cook until browned, about 5-7 minutes.
- Stir in the dried oregano, basil, and red pepper flakes, ensuring the turkey is well-coated with the spices.
- Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 5 minutes, allowing the flavors to meld.
- Reduce the heat to low and stir in the heavy cream. Simmer gently for another 3-4 minutes, until the sauce slightly thickens.
- Mix in the grated Parmesan cheese, stirring until melted and incorporated into the sauce.
- Add the cooked pasta to the skillet, tossing to coat it evenly with the creamy sauce. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving. Enjoy your creation!
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International