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An overhead view of a large pasta bowl filled with pasta with turkey and sweet pepper ragu and surrounded by a glass of white wine and Italian bread.

Pasta with Turkey and Sweet Pepper Ragu

Course: Entree
Cuisine: American / Italian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories: 446kcal
Author: Kris Longwell
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.
Print Recipe

Equipment

  • 1 Large skillet 10 to 12"

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 28.5 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

  • 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 tablespoon olive oil, ½ cup onion, 3 cloves garlic
  • 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.
    1 lb turkey
  • Sprinkle a pinch of salt and pepper over the cooked turkey and stir to combine.
    Salt and pepper
  • Stir in the wine and cook until most of it has evaporated, about 3 minutes.
    ½ cup white wine
  • Meanwhile, bring a pot of liberally salted water to a boil.
    8 oz pasta
  • 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.
    1 cup chicken stock, 1 28.5 oz can whole tomatoes, 2 bay leaves, 1 teaspoon oregano
  • Stir in the bell peppers and simmer for another 15 minutes, stirring occasionally.
    3 sweet bell peppers
  • Cook the pasta according to package instructions, to al denté.
  • Remove the bay leaves from the sauce.
  • 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.
  • Serve immediately with grated parmesan and chopped parsley (if using) on the side.
    Parmesan cheese, 2 tablespoon Italian parsley

Video

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. 
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

Calories: 446kcal | Carbohydrates: 48g | Protein: 27g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 183mg | Potassium: 448mg | Fiber: 2g | Sugar: 4g | Vitamin A: 230IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg