Photo: Jennifer Causey; Styling: Missie Neville Crawford
Serves 4 (serving size: about 3/4 cup pasta, 3/4 cup sauce, and 1 tablespoon cheese)

A rich and hearty meat sauce gains even more robust umami body with the addition of mushrooms. Try serving over polenta as a change of pace from noodles.

How to Make It

Step 1

Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients (through garlic) to pan; cook 4 minutes, stirring frequently. Push vegetables to sides of pan; coat center with cooking spray. Add turkey; cook 3 minutes, stirring to crumble. Add stock, 1/4 cup basil, sugar, and tomatoes to pan, stirring to combine with turkey and vegetables. Simmer 3 minutes. Stir in cream, butter, salt, and red pepper; simmer 1 minute.

Step 2

While sauce cooks, cook pasta according to package directions, omitting salt and fat; drain. Divide noodles evenly among 4 shallow bowls. Top evenly with sauce; sprinkle evenly with remaining 1/4 cup basil and cheese.

Ratings & Reviews

Just ok

April 27, 2017
Flavors were pretty good but way too much liquid.  If I were to make this again, I'd probably completely leave out the broth.  The mushrooms and zucchini release liquid as they cook and that was plenty.