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Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic, red pepper flakes, and dried oregano. Cook for another 1 minute until fragrant.

Stir in the tomato paste and cook for 1 minute, allowing it to deepen in color. Pour in the crushed tomatoes and chicken broth. Season with salt and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes to allow the flavors to meld.

While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente, usually 8-10 minutes.

Before draining the pasta, reserve about 1 cup of the pasta cooking water. Drain the linguine and set aside.

Stir the chopped fresh basil into the arrabiata sauce. Add the drained linguine to the sauce, tossing to coat. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with grated Parmesan cheese and fresh chopped parsley.


Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic, red pepper flakes, and dried oregano. Cook for another 1 minute until fragrant.

Stir in the tomato paste and cook for 1 minute, allowing it to deepen in color. Pour in the crushed tomatoes and chicken broth. Season with salt and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes to allow the flavors to meld.

While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente, usually 8-10 minutes.

Before draining the pasta, reserve about 1 cup of the pasta cooking water. Drain the linguine and set aside.

Stir the chopped fresh basil into the arrabiata sauce. Add the drained linguine to the sauce, tossing to coat. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with grated Parmesan cheese and fresh chopped parsley.
