I love cooking one-pot dishes with simple ingredients that I can whip up for a weeknight dinner with some leftover to pack for lunch. Rigatoni is perfect for this hearty sauce and I picked up the tip of saving some pasta water from Chef Julie Yoon to lighten up my chunky sauces.
2/3 package of dried rigatoni pasta
1 jar of tomato or marinara sauce
½lb of ground turkey
¼ onion, diced
½ cup of mushrooms, quartered, stems removed
2 garlic cloves, minced
3 TB canola or vegetable oil
salt and pepper
crushed red pepper
Parmesan cheese, grated or shredded (optional)
Cook pasta according to instructions on the package. Save ½ cup of pasta water before draining pasta.
Bring a large pot to medium and add 1 tablespoon of oil. Add the ground turkey, salt and pepper, and sauté until cooked thoroughly (about 5 mins). Make sure to break up the chunks with a wooden spoon as it cooks. Set aside.
Heat the same pot to medium and add 2 tablespoons of oil. Add in onions and garlic, sauté until golden (about 5 mins). Incorporate the mushrooms and sauté for 2-3 minutes until browned.
Pour the sauce and turkey into the pot and let it simmer for about 5 mins.Depending on how you like your sauce, you may want to add the pasta water to make it less chunky and more saucy. Add the cooked rigatoni and incorporate into your sauce. Sprinkle some crushed red pepper and cheese and enjoy!