Pennette with Turkey Ragù
Category: Pasta Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Pennette Rigate | 320g |
| Ground Turkey | 500g |
| Carrots | 60g |
| Celery | 60g |
| White Onions | 60g |
| Garlic | 1 clove |
| Extra Virgin Olive Oil | 50g |
| White Wine | 80g |
| Sage | to taste |
| Rosemary | to taste |
| Thyme | to taste |
| Sun-Dried Tomatoes (in oil) | 40g |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Water | 5L |
| Ground Turkey (for broth) | 400g |
| Carrots (for broth) | 30g |
| Celery (for broth) | 30g |
| White Onions (for broth) | 30g |
| Parsley | to taste |
| Fine Salt (for broth) | to taste |
Instructions
To begin preparing the Pennette with Turkey Ragù, we’ll first prepare the turkey broth. In a large pot, combine the water, celery, carrots, onions, parsley, and a pinch of fine salt. Add the turkey bones (or carcass) and bring it to a boil. Once the broth reaches a boil, reduce to a simmer and let it cook for about 1–1.5 hours, skimming off any impurities that rise to the surface. After cooking, strain the broth, discarding the solids, and set the liquid aside.
While the broth is cooking, start on the ragù. Begin by finely dicing the celery, carrots, onions, and garlic. Chop the sage, rosemary, and thyme into small pieces, keeping the herbs ready to add to the ragù for extra flavor.
In a large pan, heat the extra virgin olive oil over medium heat. Once hot, add the diced vegetables and sauté for about 10 minutes until softened and fragrant. Stir occasionally to prevent burning. Once the vegetables are tender and golden, add the ground turkey to the pan. Cook the turkey, breaking it up with a spoon, until browned and fully cooked, about 10 minutes.
Once the turkey has cooked through, pour in the white wine to deglaze the pan, stirring constantly. Allow the wine to evaporate completely, which should take about 5 minutes. After the wine has evaporated, add about 300g of the turkey broth to the pan and let it simmer gently for another 15 minutes, allowing the flavors to meld.
Meanwhile, chop the sun-dried tomatoes into small pieces. Once the ragù has simmered and developed a rich flavor, add the sun-dried tomatoes and stir them in. Season the ragù with salt and freshly ground black pepper to taste, adjusting to your preference.
Now, bring a large pot of salted water to a boil and cook the Pennette Rigate according to package instructions, until al dente. Once cooked, drain the pasta, reserving a small amount of cooking water.
Add the drained Pennette directly to the pan with the turkey ragù, stirring gently to combine. If needed, add a little of the reserved pasta cooking water to loosen the sauce and help it coat the pasta evenly. Allow the pasta to simmer in the sauce for a couple of minutes so it absorbs the flavors and becomes perfectly coated.
Serve the pasta hot, garnished with additional fresh parsley if desired, and enjoy your hearty, flavorful Pennette al ragù di tacchino!
Tips for the Best Turkey Ragù:
- Broth for Depth: If you want a richer broth, consider roasting the turkey bones before adding them to the water to bring out more depth of flavor.
- Herb Variations: Feel free to adjust the herbs based on what you have available. Fresh basil or oregano can be wonderful additions to this ragù.
- Pasta Choices: While Pennette works wonderfully with this ragù, you can substitute with other pasta shapes like penne or rigatoni, depending on what you have on hand.
- Freezing Leftovers: This turkey ragù freezes beautifully. Simply store in an airtight container and freeze for up to 3 months for a quick meal later.
This delicious, hearty meal brings the best of classic ragù into a light and healthy turkey-based version that’s perfect for any pasta lover! Enjoy!
