This weeks CEiMB pick was selected by Oddball Oven Mitt and is a personal favorite of my husbands. He was walking by the other night and commented that he’d love to have pasta with meat sauce sometime soon. Since I knew this recipe had already been chosen, I happily adapted it to meet Andy’s request.
(You’ve probably not noticed, but I always switch “spaghetti-type” recipes with whole wheat short pastas. I’ve never liked the thin texture of spaghetti or angel hair pasta. On nights that I don’t cook, once or twice a month, Andy makes spaghetti and pasta sauce for himself, since he likes it and I don’t.)
Without further ado, here’s my adapted version.
- 1 tbsp EVOO
- 1 pound ground turkey meat
- 1/2 cup finely chopped onion
- 2 large cloves garlic, minced
- 1 qt bag of spicy marinara sauce, thawed
- 1 15 oz can fire-roasted crushed tomatoes
- 2 tablespoons minced fresh parsley leaves, plus more for garnish
- 2 teaspoons minced fresh thyme leaves
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 box (16 ounces) whole-wheat rotini
Fill a large stockpot with water and bring to a boil for pasta.
In a 4-quart saucepan heat the oil over medium heat. Sauté the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add the ground turkey and cook until just browned. Add the spicy marina sauce, parsley, and thyme. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste.
While the meat sauce is cooking, cook the whole-wheat spaghetti according to package directions.
Drain the pasta and return it to the pot. Add the pasta to the meat sauce, toss and heat through over medium heat. Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan.
We had leftover homemade garlic bread sticks and butter crunch lettuce salad with a toasted sesame vinaigrette topped with dried cranberries and feta cheese.