I made this about a month ago for the first time and my family loved it. I thought I would share it with you today for our AtoZ Challenge: Letter T. I made it again last weekend and adapted it slightly to fit our preferences and for what I had on hand in the kitchen. This is a quick and easy version, so sure to be a good weeknight favorite.
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced small
1 large carrot diced small
3 garlic cloves, minced
1 (28 ounce) can whole peeled tomatoes
1/3 cup tomato paste
1 pound ground turkey
3/4-1 lb rigatoni pasta
Red-pepper flakes (optional)
Coarse salt and ground pepper
Grated Parmesan, for serving
In a nonstick skillet add 1 tablespoon oil; add onion, carrot and garlic and cook until vegetables are tender, 15 minutes. Transfer to a medium bowl.
In a large nonstick skillet add 1 tablespoon oil and turkey to cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes or so. Add vegetables, tomatoes, and pinch of red-pepper flakes, if using, to skillet and bring to a simmer; cook until turkey is cooked through and sauce has thickened.
Meanwhile, cook the rigatoni in a large pot of boiling salted water until just tender, stirring often, about 8 minutes. Drain.
Season with salt and pepper. Serve sauce over rigatoni noodles and sprinkle with Parmesan.