If you are looking for a comforting yet fresh dinner idea, this Ground Turkey Pasta with San Marzano Tomatoes and Fresh Basil Recipe is an absolute winner. Combining lean ground turkey with the sweetness of San Marzano tomatoes and the aromatic punch of fresh basil, this dish offers a rich, satisfying flavor that feels both wholesome and vibrant. Not only is it approachable for any weeknight cook, but it also comes together with simple ingredients that pack a delightful texture and color to your plate. This recipe truly shines by balancing healthy proteins, garden vegetables, and classic Italian elements in every bite.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity. Each ingredient plays a crucial role, whether by deepening the flavor, adding texture, or brightening the dish with freshness and color. Here’s what you’ll need to make this pasta sing.
- 16 ounces DeLallo Tortiglioni: A tubular pasta that holds the sauce perfectly in every bite.
- 2 tablespoons olive oil: For sautéing vegetables and adding richness.
- 1 medium onion (chopped): Offers a natural sweetness and body to the sauce.
- 2 sticks celery (chopped finely): Adds subtle crunch and a mild grassy note.
- 1 large carrot (peeled & chopped finely): Imparts sweetness and vibrant orange color.
- 1 pound ground turkey: The lean protein base that keeps the dish light but filling.
- 4 cloves garlic (minced): Boosts the aroma and flavor depth enormously.
- 1 (28 ounce) can DeLallo San Marzano Style Crushed Tomatoes: The star ingredient, known for its sweet, balanced acidity.
- 1/2 tablespoon Worcestershire sauce: Adds umami complexity and a subtle tang.
- 1/2 teaspoon Italian seasoning: A blend of herbs to bring that classic Italian flair.
- 1/2 teaspoon dried oregano: Earthy and slightly bitter for flavor harmony.
- 1/2 teaspoon salt: Essential to enhance all the flavors – adjust to taste.
- 1/4 teaspoon crushed red pepper flakes: Gives just the right amount of gentle heat.
- 1/2 cup heavy/whipping cream (optional but recommended): Adds a luscious creaminess that mellows the acidity.
- 1 generous handful fresh basil (torn): Brings fresh brightness and aromatic lift.
- Pepper (to taste): For seasoning balance and a touch of sharpness.
- Freshly grated parmesan cheese (optional, to taste): Adds a salty, nutty finish to the dish.
How to Make Ground Turkey Pasta with San Marzano Tomatoes and Fresh Basil Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the chopped onion, celery, and carrot, and sauté these until they become soft and fragrant, about 7 to 8 minutes. This base builds the foundation of flavor and adds a subtle texture that makes every mouthful special.
Step 2: Cook the Ground Turkey and Garlic
Next, add the ground turkey and minced garlic to the pot. Break the meat apart as it cooks to ensure even browning and prevent clumps. Let it cook for 5 to 7 minutes until the turkey is fully browned and the garlic releases its wonderful aroma, infusing the mixture with depth.
Step 3: Add Tomatoes and Seasonings
Pour in the canned San Marzano tomatoes, along with Worcestershire sauce, Italian seasoning, oregano, salt, and crushed red pepper flakes. Stir well and bring it to a gentle simmer. Keep the lid slightly ajar and let it cook for about 15 minutes, stirring occasionally to meld the flavors and thicken the sauce beautifully.
Step 4: Cook the Pasta Al Dente
While the sauce simmers, bring a large pot of salted water to a boil. Cook the Tortiglioni pasta according to the package instructions, aiming for al dente texture that will hold up nicely when tossed with the sauce.
Step 5: Finish with Cream and Fresh Basil
Lower the heat under the sauce and stir in the heavy cream and torn fresh basil. Allow the cream to warm through, enriching the sauce with a velvety texture that perfectly balances the bright tomato acidity. The basil adds a fresh herbal pop that feels just like summer on your plate.
Step 6: Combine and Serve
Taste the sauce and add freshly ground pepper and, if needed, more salt. Drain the cooked pasta and toss it into the sauce, making sure every piece is coated in that lush, fragrant mixture. Serve immediately with a generous sprinkle of freshly grated parmesan cheese if desired for an extra layer of indulgence.
How to Serve Ground Turkey Pasta with San Marzano Tomatoes and Fresh Basil Recipe
Garnishes
To elevate the dish visually and flavor-wise, sprinkle freshly torn basil leaves atop right before serving. A light dusting of grated parmesan cheese contributes a salty, nutty contrast that melds perfectly with the creamy tomato sauce.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette to balance the richness. Garlic bread or crusty Italian bread rounds out the meal, perfect for soaking up any leftover sauce on the plate.
Creative Ways to Present
Serve the pasta in shallow bowls to showcase the vibrant colors and textures. Drizzle a little high-quality olive oil on top for a glossy finish and add a few fresh basil leaves for a pop of green that will wow your guests visually and gustatorily.
Make Ahead and Storage
Storing Leftovers
Allow any leftovers to cool, then transfer to an airtight container. Stored in the refrigerator, this pasta will keep well for up to 3 days without losing its flavor or texture — perfect for a make-ahead dinner.
Freezing
If you want meals ready on busy days, freeze the pasta sauce separately from the cooked pasta in freezer-safe containers or bags. The sauce can last up to 3 months frozen. When ready, thaw overnight in the refrigerator and gently reheat.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the sauce thickens too much, add a splash of water or cream to loosen it up. For pasta, a quick microwave with a damp paper towel on top works well to revive the texture without drying it out.
FAQs
Can I substitute ground turkey with another meat?
Absolutely! Ground chicken, beef, or even pork can be used depending on your preference. Just keep in mind that the flavor profile and fat content will vary slightly.
Do I have to use heavy cream in the recipe?
The cream is optional but highly recommended. It softens the acidity of the tomatoes and adds indulgence. If you prefer a lighter version, feel free to omit it or use a splash of milk instead.
What pasta works best with this sauce?
Tortiglioni is ideal because it traps sauce inside its tubular shape, but rigatoni, penne, or even fusilli would also work well to catch every bit of the delicious mixture.
How spicy is the dish with red pepper flakes?
The red pepper flakes provide a gentle heat that enhances flavor without overwhelming the dish. You can adjust the amount or omit it altogether if you prefer no heat.
Can I make this recipe vegetarian?
Yes, swap the ground turkey for lentils or diced mushrooms for a hearty, meat-free alternative that still pairs beautifully with the San Marzano tomatoes and basil.
Final Thoughts
This Ground Turkey Pasta with San Marzano Tomatoes and Fresh Basil Recipe has been one of my go-to dinners when I crave something both nourishing and bursting with bold, fresh flavors. It’s simple enough to throw together after a busy day but impressive enough to share with family or friends. I truly hope you enjoy making and savoring this dish as much as I do!
Print
Ground Turkey Pasta with San Marzano Tomatoes and Fresh Basil Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Ground Turkey Pasta recipe is a hearty and flavorful dish combining lean ground turkey with a rich tomato sauce, aromatic vegetables, and creamy finishing touches. Perfect for a family dinner, the sauce simmers slowly to meld savory and herbaceous flavors, served over al dente tortiglioni pasta and garnished with fresh basil and optional Parmesan cheese.
Ingredients
Pasta
- 16 ounces DeLallo Tortiglioni
Meat Sauce
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 sticks celery, chopped finely
- 1 large carrot, peeled and chopped finely
- 1 pound ground turkey
- 4 cloves garlic, minced
- 1 (28 ounce) can DeLallo San Marzano Style Crushed Tomatoes
- 1/2 tablespoon Worcestershire sauce
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup heavy/whipping cream (optional but recommended)
- 1 generous handful fresh basil, torn
- Pepper, to taste
- Freshly grated Parmesan cheese (optional, to taste)
Instructions
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a Dutch oven or large soup pot over medium-high heat. Add the chopped onion, celery, and carrot, and sauté for 7-8 minutes until the vegetables are softened and fragrant.
- Cook Turkey and Garlic: Add the ground turkey and minced garlic to the pot. Continue cooking for 5-7 minutes, stirring frequently and breaking up the turkey with a spoon until it is browned and cooked through.
- Simmer Sauce: Stir in the crushed tomatoes, Worcestershire sauce, Italian seasoning, dried oregano, salt, and crushed red pepper flakes. Reduce heat to medium-low and simmer the sauce for 15 minutes with the lid slightly ajar, stirring occasionally to develop the flavors.
- Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the tortiglioni pasta and cook according to package directions until al dente. Drain the pasta once cooked.
- Finish Sauce: Stir the heavy cream and torn fresh basil into the sauce and warm through for a few minutes. Taste the sauce and adjust seasoning with pepper and additional salt if necessary.
- Combine and Serve: Toss the drained pasta with the sauce until well coated. Serve hot, topped with freshly grated Parmesan cheese if desired.
Notes
- Use salted water when boiling pasta to enhance flavor.
- The heavy cream adds richness but can be omitted for a lighter sauce.
- Adjust red pepper flakes to your preferred level of heat.
- Using fresh San Marzano tomatoes helps deepen the sauce’s flavor.
- Leftover pasta and sauce store well refrigerated for up to 3 days.
