Pennette with Turkey Ragù

Pennette with turkey ragù is a delicious dish and lighter compared to a traditional red meat ragù. Here’s how to prepare this tasty dish.

Ingredients

• 350 g of pennette pasta
• 400 g of ground turkey meat
• 1 medium-sized onion
• 1 carrot
• 1 stalk of celery
• 2 tablespoons of extra virgin olive oil
• 200 ml of white wine
• 400 g of tomato purée
• Salt and pepper to taste
• grated Parmesan cheese (optional)
• 1 bay leaf (optional)

Preparation

1. Start by finely chopping the onion, carrot, and celery to prepare the soffritto.
2. In a medium-sized pan, heat the extra virgin olive oil and add the chopped vegetables to fry on medium-low heat until they become transparent. Be careful not to burn the soffritto.
3. Add the ground turkey meat to the soffritto, increase the heat and brown it until it is well browned, crumbling it well with a wooden spoon.
4. Deglaze the meat with white wine and let the alcohol evaporate on a high flame.
5. Add the tomato purée, bay leaf, salt, and pepper to taste. Lower the flame and let the turkey ragù cook for about 40-60 minutes until it reduces and concentrates.
6. In the meantime, bring a pot of generously salted water to a boil and cook the pennette according to the package instructions until al dente.
7. Drain the pasta and add it to the turkey ragù, mixing well to incorporate the sauce.
8. Serve your pennette with turkey ragù hot, sprinkled with grated Parmesan cheese if desired.

Curiosity

Turkey is widely used in Italian cuisine especially for its lean meat and as a lighter alternative to beef or pork. The demand for turkey-based dishes has increased in recent years, with a focus on health and physical well-being. This ragù can be a great way to enjoy a classic flavor with a healthier twist.