Gordon Ramsay Ground Turkey Pasta That Doesn't Taste Like Diet Food (Finally, A Recipe My Kids Love)
A quick, silky, deeply savory pasta sauce made from ground turkey that your family will actually ask for by name.
Equipment
- 12-inch Skillet
- Large Pot
- Colander
- Box Grater
- Tongs
Ingredients
- 1 lb ground turkey (93/7 or 85/15)
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tsp anchovy paste
- 1/2 cup dry white wine
- 1 cup chicken stock, low sodium
- 1/4 cup heavy cream
- 1 lb rigatoni or pappardelle
- 1 cup finely grated Parmesan cheese, plus more for serving
- 2 tbsp unsalted butter
- Fresh parsley, chopped, for garnish
- Salt and black pepper to taste
Instructions
- Bring a large pot of heavily salted water to a boil. It should taste like the sea. The pasta water is a key ingredient.
- Brown the turkey: Heat olive oil in a 12-inch skillet over medium-high heat. Add ground turkey and spread into an even layer. Let it cook undisturbed for 4 minutes. Then break it apart; the bottom should be deeply browned and crispy.
- Add the aromatics: Break turkey into small pieces. Add diced onion and cook for 3 minutes until softened. Add garlic and anchovy paste, stir for 30 seconds until fragrant.
- Deglaze with wine: Pour in white wine and scrape up the browned bits. Let it simmer for 2 minutes until slightly reduced.
- Simmer the sauce: Add chicken stock and bring to a gentle simmer. Let it reduce by about a third, 5-6 minutes. The sauce should coat the back of a spoon.
- Cook the pasta: Meanwhile, cook the pasta in the boiling water until al dente (1 minute less than package). Reserve 1 cup of pasta water before draining.
- Emulsify the sauce: Reduce heat to low. Stir in heavy cream and butter until melted. Add hot drained pasta directly to the skillet. Toss with tongs, adding 1/4 cup pasta water and tossing vigorously to bind the sauce.
- Finish and serve: Remove from heat. Add grated Parmesan and toss. Adjust salt and pepper carefully. Serve immediately with extra Parmesan and parsley.
Notes
Don't skip the anchovy paste — it's the key to deep savory flavor without fishiness. Reserve more pasta water than you think you need. Taste for salt at the end because Parmesan, stock, and anchovy paste are already salty. Even if you mess up the texture, the flavor is forgiving.
For meal prep, the sauce keeps in the fridge for up to 5 days or freezes for 3 months. Reheat gently with a splash of reserved pasta water.
Swap options: gluten-free pasta works; dairy-free (skip cream/butter, use pasta water and olive oil); spicy (red pepper flakes with garlic); extra veggies (mushrooms or spinach).