Description

Gordon Ramsay’s Ground Turkey Pasta is a creamy, comforting dish that combines tender ground turkey with a rich, cheesy sauce and perfectly cooked penne pasta. Ready in minutes, this recipe is perfect for a quick weeknight dinner that doesn’t sacrifice flavor or satisfaction.

Ingredients

Scale

For the Pasta

8 ounces Penne Pasta (or any preferred pasta shape)

For the Sauce

2 tablespoons Olive Oil (canola or vegetable oil works as well)
1 medium Yellow Onion (red onion can be used for a sharper twist)
1 pound Ground Turkey (can substitute with turkey or ground beef)
1 teaspoon Salt (adjust to taste)
1 teaspoon Black Pepper (freshly cracked recommended)
1 teaspoon Italian Seasoning (or dried oregano, basil, and thyme)
2 cloves Garlic (minced; garlic powder can be used if needed)

For Thickening and Flavor

2 tablespoons All-purpose Flour (gluten-free flour alternative)
1 cup Chicken Broth (vegetable broth for vegetarian option)
1 cup Tomato Sauce (canned diced tomatoes for chunkier texture)
½ cup Half-and-half (or heavy cream/non-dairy milk)

For Melting Goodness

1 cup Mozzarella Cheese (or provolone/dairy-free cheese)
1 cup Cheddar Cheese (any melty cheese works)

For Garnishing

¼ cup Fresh Parsley (for freshness)
1 teaspoon Red Chili Flakes (optional, for a spicy kick)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Cook the Ground Turkey: Add the ground turkey to the skillet. Season with salt, black pepper, and Italian seasoning. Cook until browned and cooked through, breaking it up with a spoon, about 5-7 minutes.
Make the Roux: Sprinkle the all-purpose flour over the cooked turkey mixture and stir well to combine. Cook the flour for 1-2 minutes, stirring constantly to remove the raw flavor.
Add Liquids: Gradually pour in the chicken broth, stirring constantly to avoid lumps. Then add the tomato sauce and half-and-half. Stir and bring the sauce to a gentle simmer. Let it thicken for 3-5 minutes, stirring frequently.
Incorporate Cheese: Reduce the heat to low and add the mozzarella and cheddar cheeses gradually. Stir until the cheese has melted and the sauce is creamy and smooth.
Combine Pasta and Sauce: Add the cooked penne pasta to the skillet and toss thoroughly to coat the pasta with the sauce.
Garnish and Serve: Sprinkle fresh parsley and red chili flakes over the pasta before serving for a burst of color and flavor. Serve hot and enjoy your creamy ground turkey pasta.

Notes

For a vegetarian version, substitute ground turkey with plant-based meat alternatives and use vegetable broth instead of chicken broth.
Feel free to swap cheddar and mozzarella with other melty cheeses such as provolone or gouda.
Adjust seasoning and spice level by varying the amount of chili flakes or omitting them.
Using fresh herbs enhances flavor but dried Italian seasoning works well too.
Gluten-free flour can be used for thickening if avoiding gluten.
This dish reheats well and can be stored in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Keywords: ground turkey pasta, creamy pasta, quick dinner, Gordon Ramsay recipe, comfort food