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GORDON RAMSAY GROUND TURKEY PASTA centered hero view, clean and uncluttered
Thomas Baker

Gordon Ramsay Ground Turkey Pasta Recipe Easy and Delicious

This Gordon Ramsay Ground Turkey Pasta brings creamy comfort to your dinner table in no time. With a rich sauce and perfectly cooked penne, it's a delicious and straightforward Italian-inspired meal everyone will enjoy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 8 ounces Penne Pasta Feel free to replace it with any pasta shape you love.
  • 2 tablespoons Olive Oil Canola or vegetable oil works just as well if you prefer.
  • 1 medium Yellow Onion Red onion can give a sharper twist if desired.
  • 1 pound Ground Turkey Substitute with turkey or ground beef for variety.
  • 1 teaspoon Salt Enhances all flavors; adjust per your dietary requirements.
  • 1 teaspoon Black Pepper Freshly cracked is recommended for maximum flavor.
  • 1 teaspoon Italian Seasoning Swap with dried oregano, basil, and thyme if needed.
  • 2 cloves Garlic Minced; garlic powder can also work in a pinch.
  • 2 tablespoons All-purpose Flour Gluten-free flour can be a great alternative.
  • 1 cup Chicken Broth Vegetable broth is an excellent vegetarian option.
  • 1 cup Tomato Sauce Canned diced tomatoes can achieve a chunkier texture.
  • ½ cup Half-and-half You can replace it with heavy cream or non-dairy milk.
  • 1 cup Mozzarella Cheese Feel free to substitute with provolone or dairy-free cheese.
  • 1 cup Cheddar Cheese Use any melty cheese you enjoy.
  • ¼ cup Fresh Parsley Sprinkling this adds a fresh note to the presentation.
  • 1 teaspoon Red Chili Flakes Optional for a little kick; you can omit or substitute with fresh chili if desired.

Method
 

  1. Bring a large pot of salted water to a rolling boil and cook the penne pasta until almost al dente, about 8 to 10 minutes. Save a cup of the pasta water before draining.
  2. Heat olive oil in a wide skillet over medium heat and add the chopped yellow onion, cooking until they turn translucent and tender, roughly 5 minutes.
  3. Add the ground turkey to the skillet, breaking it apart with a wooden spoon, cooking until browned and crumbly, about 6 to 8 minutes. Season with salt, pepper, and Italian seasoning, then mix in the minced garlic and cook for an additional minute.
  4. Sprinkle the flour evenly over the turkey mixture while stirring continuously and cook for one minute to remove the raw flour taste.
  5. Slowly pour in the chicken broth and tomato sauce, stirring to combine. Let the sauce simmer gently until it thickens, about 3 to 5 minutes.
  6. Fold the cooked pasta into the sauce, ensuring it is well coated. Add the half-and-half and stir gently, adding reserved pasta water bit by bit to reach your desired sauce consistency.
  7. Reduce the heat and fold in half of both cheeses, stirring until they melt and become bubbly, approximately 2 to 3 minutes. Turn off the heat and sprinkle the remaining cheese on top, then cover the skillet to allow the cheese to melt for a couple more minutes.
  8. Finish by sprinkling freshly chopped parsley and red chili flakes over the dish. Serve the pasta warm and enjoy.

Notes

  • When freezing leftovers, leave some space in the container as the pasta might expand. You can substitute ground turkey with ground beef or other ground meats if preferred. For a vegetarian version, use vegetable broth instead of chicken broth.