Creamy Turkey Rigatoni
Creamy Turkey Rigatoni
Ingredients
- 1 cup rigatoni pasta
- 1 tablespoon cooking oil, as needed
- 1/2 cup ground turkey
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 tablespoon butter, or cooking spray
- 1/4 cup diced onions
- 1 tablespoon tomato paste
- 1 1/2 cups heavy cream
- 1/2 teaspoon dried herbs
- 1 tablespoon pasta water
- 1/4 cup shaved Parmesan cheese
- 1/4 teaspoon red pepper flakes, for garnish, or to taste
- 1/2 teaspoon dried parsley, for garnish
Instructions
- 1
Bring a pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente.
⏱️ 10 min
- 2
While the pasta cooks, heat cooking oil in a large skillet over medium-high heat. Add the ground turkey and season with 1/4 teaspoon paprika, 1/4 teaspoon cumin, and 1/4 teaspoon garlic powder. Cook, breaking up the turkey with a wooden spoon, until browned and cooked through. Remove the cooked turkey from the skillet and set aside.
⏱️ 8 min
- 3
In the same skillet, add butter (or spray with cooking spray). Add the diced onions and tomato paste. Sauté, stirring frequently, until the onions are softened and fragrant, about 3-5 minutes.
⏱️ 5 min
- 4
Pour in the heavy cream. Stir to combine. Add the remaining 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, and the dried herbs to the sauce. Stir well. Add 1 tablespoon of the reserved pasta water to the sauce and stir.
⏱️ 3 min
- 5
Drain the cooked rigatoni pasta and add it directly to the sauce in the skillet. Add the cooked ground turkey back into the skillet with the pasta and sauce. Stir everything together until well combined.
⏱️ 2 min
- 6
Stir in the shaved Parmesan cheese until it melts into the sauce and the pasta is evenly coated.
⏱️ 2 min
- 7
Serve immediately, garnished with red pepper flakes and dried parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Turkey Rigatoni
- 1 cup rigatoni pasta
- 1 tablespoon cooking oil, as needed
- 1/2 cup ground turkey
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 tablespoon butter, or cooking spray
- 1/4 cup diced onions
- 1 tablespoon tomato paste
- 1 1/2 cups heavy cream
- 1/2 teaspoon dried herbs
- 1 tablespoon pasta water
- 1/4 cup shaved Parmesan cheese
- 1/4 teaspoon red pepper flakes, for garnish, or to taste
- 1/2 teaspoon dried parsley, for garnish
Instructions
- 1
Bring a pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente.
⏱️ 10 min - 2
While the pasta cooks, heat cooking oil in a large skillet over medium-high heat. Add the ground turkey and season with 1/4 teaspoon paprika, 1/4 teaspoon cumin, and 1/4 teaspoon garlic powder. Cook, breaking up the turkey with a wooden spoon, until browned and cooked through. Remove the cooked turkey from the skillet and set aside.
⏱️ 8 min - 3
In the same skillet, add butter (or spray with cooking spray). Add the diced onions and tomato paste. Sauté, stirring frequently, until the onions are softened and fragrant, about 3-5 minutes.
⏱️ 5 min - 4
Pour in the heavy cream. Stir to combine. Add the remaining 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, and the dried herbs to the sauce. Stir well. Add 1 tablespoon of the reserved pasta water to the sauce and stir.
⏱️ 3 min - 5
Drain the cooked rigatoni pasta and add it directly to the sauce in the skillet. Add the cooked ground turkey back into the skillet with the pasta and sauce. Stir everything together until well combined.
⏱️ 2 min - 6
Stir in the shaved Parmesan cheese until it melts into the sauce and the pasta is evenly coated.
⏱️ 2 min - 7
Serve immediately, garnished with red pepper flakes and dried parsley.
⏱️ 1 min