One-Skillet Pasta
This recipe was given to me 25 years ago and remains a family favorite. It's a tasty twist on traditional spaghetti, and making a one-skillet pasta saves time on prep and cleanup, too. —Susan Spence, Lawrenceville, Virginia
One-Skillet Pasta Tips
What can I use instead of ground turkey?
Ground chicken would be a great substitute in this recipe and turn out nearly the same. You can also use ground beef, but make sure you drain the excess fat after browning.Can I freeze this dish?
You can! Transfer individual portions of cooled pasta to freezer containers and freeze for up to three months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.What can I serve this with?
- A simple side salad.
- A loaf of this Chive Garlic Bread.
- An easy vegetable side dish.
Ingredients
- 1-1/2 pounds ground turkey
- 1 medium onion, finely chopped
- 1 medium sweet red pepper, finely chopped
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 1 can (4 ounces) sliced mushrooms, drained
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 8 ounces uncooked angel hair pasta
- 1 cup shredded cheddar cheese
Directions
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1In a large cast-iron or other heavy skillet, cook the turkey, onion and red pepper over medium heat, crumbling turkey, until meat is no longer pink; drain.
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2Add the tomatoes, broth, mushrooms, brown sugar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
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3Add pasta; return to a boil. Reduce heat; cover and simmer until pasta is tender, 30-35 minutes. Sprinkle with cheese. Cover and cook until cheese is melted, 2-3 minutes longer.
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