Rating: 3 stars
1 Ratings
  • 1 star values: 0
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  • 3 star values: 1
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  • 5 star values: 0

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.

Robin Bashinsky
Recipe by Cooking Light October 2015

Gallery

Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

Yield:
Serves 4 (serving size: about 3/4 cup pasta, 3/4 cup sauce, and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

414 calories; fat 15.1g; saturated fat 5.8g; mono fat 4.2g; poly fat 2.5g; protein 30g; carbohydrates 41g; fiber 6g; cholesterol 83mg; iron 13mg; sodium 594mg; calcium 140mg.
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