Simple + Fast, Semi-Homemade Pasta Bolognese
I absolutely love this super simple pasta recipe I make about twice a month. It’s one of my favorites because it’s fast, easy, and delicious. It usually takes around 30-35 minutes from start to finish (unless your two year old stops you every 5 seconds to tell you his five-year-old brother hit him… not that this happens to me) and the ingredients include items I usually have sitting around anyway. Here’s what you’ll need:
1 ½ lbs of ground turkey breast
1 box of rotini pasta (I buy the wheat pasta)
2 jars of any tomato basil pasta sauce
¼ cup of any dry red wine (or red marsala cooking wine)
¼ cup of cream cheese (or whipping cream)
¼ cup of grated Parmesan cheese (or any Italian cheese mix)
1 tbsp dried basil
1 tsp ground pepper
1 tsp sea salt
¼ tsp red pepper flakes
¼ tsp ground nutmeg
2 tbsp olive oil
For the pasta, bring a large pot of water to a boil, add a tablespoon of salt and a splash of oil.
Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground turkey breast and cook, crumbling the meat with a wooden spoon until it has turned almost white and is broken down very well (try not to leave the turkey “lumpy” as it will ruin the consistency of the sauce)
Stir in the basil, red pepper flakes, pepper, salt, and nutmeg.
Pour in the wine and the pasta sauce and lower the heat to medium and simmer for a minute or two.
Add the cream cheese and mix well into the sauce.
Then add the grated cheese and stir into the sauce as well. Lower the heat and simmer for 10-15 minutes.
While the sauce is finishing up, add the pasta to the boiling water cook according to the directions on the box. Once it’s finished, drain and pour back into the pot (or a serving bowl).
Slowly add the pasta sauce to the pasta and continue to stir as you mix them together. You can either add all of the sauce to the pasta you made, or stop once you have reached a consistency you like. If you have extra pasta sauce, you can save it in a mason jar and use it the next day or freeze it to use another day.
When serving, I like to top it off with a little more Parmesan cheese and some basil to garnish.