Why ground turkey? It's leaner and lighter, and sometime that's not a bad thing for a weeknight meal. I prefer ground turkey thighs for this recipe, but any ground turkey will work. For those of you who didn't believe me about the option of ground turkey breast and thighs available at some supermarkets, I even took a picture this time and will happily email along.
- Yield:Serves 4
- Active time: 45 minutes
- Total time:45 minutes
- 2 tablespoons olive oil
- 1 medium onion, diced (about 1 cup)
- Kosher salt and freshly ground black pepper
- 1 medium carrot, diced (about 2/3 cup)
- 2 stalks celery, diced (about 2/3 cup)
- 1 medium clove garlic, minced (about 1 teaspoon)
- Pinch of red chili flakes
- 1 pound ground turkey meat (see note)
- ½ cup red wine
- 1 (28-oz) can whole peeled tomatoes
- 3 ½ cups homemade or store-bought low sodium chicken broth
- 1 pound spaghetti
- Splash of fish sauce
- ½ cup chopped fresh basil
- 1/2 cup grated Parmigianno-reggiano, plus more for serving
Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and a pinch of salt and cook until softened and translucent, about 5 minutes, then add the carrots, celery and chili flakes and cook until softened, about 4 minutes more. Add the garlic and cook until fragrant, about 30 seconds.
Add the meat, gently breaking it apart with a wooden spoon, and cook until no longer pink, 5 to 6 minutes, seasoning generously with salt and pepper. Add the wine and allow to simmer until reduced, making sure not to aggressively boil the meat, about 5 minutes.
Add the tomatoes, gently breaking apart the tomatoes as they soften with a wooden spoon or potato masher, then add the stock and raise the heat to maintain a vigorous boil. Add the pasta and cook according the package directions, until al dente. Finish with a splash of fish sauce, then season to taste with salt.
Stir in half the basil and cheese. Serve the spaghetti, sprinkling with more basil and cheese at the table.