- 2 teaspoons extra-virgin olive oil, or to taste
- 1 sweet onion, cut into thin slivers
- 1 pound lean ground turkey
- 8 ounces sliced mushrooms
- salt and ground black pepper to taste
- 1 (26 ounce) jar spicy roasted red pepper tomato sauce
- 1 (14 ounce) can diced tomatoes
- 1 teaspoon bottled minced garlic
- 8 ounces multi-grain penne pasta
- Heat olive oil in a large skillet over medium heat. Cook and stir sweet onion in hot oil until translucent, about 5 minutes. Add turkey to the skillet in small chunks; cook and stir until the turkey is no longer pink, 5 to 7 minutes. Stir mushrooms into the turkey mixture; cook and stir until softened, 3 to 5 minutes. Season the mixture with salt and pepper.
- Pour tomato sauce and diced tomatoes over the turkey mixture; add garlic and stir. Bring the mixture to a simmer and cook until the tomato sauce thickens, about 20 minutes.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and stir into the turkey mixture; toss to coat.
04/12/2018
recipepes.com
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