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Creamy ground turkey pasta dish inspired by Gordon Ramsay's recipe

Gordon Ramsay Ground Turkey Pasta

A creamy, comforting pasta dish featuring flavorful ground turkey and a silky tomato sauce, perfect for weeknights or impressing guests.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces penne pasta Use any sturdy shape you love.
  • 2 tablespoons olive oil Can substitute with canola or vegetable oil.
  • 1 medium yellow onion, finely diced A red onion offers a sharper edge if preferred.
  • 1 pound ground turkey Choose lean-to-medium fat; ground beef is a substitute.
  • 1 teaspoon salt Adjust to taste; kosher salt is forgiving.
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon Italian seasoning Or a mix of dried oregano, basil, and thyme.
  • 2 cloves garlic, minced Garlic powder can be used in a pinch.
  • 2 tablespoons all-purpose flour Swap for gluten-free flour if needed.
  • 1 cup chicken broth Vegetable broth can be used for a milder, meatless base.
  • 1 cup tomato sauce Crushed or diced canned tomatoes for chunkier texture.
  • 1/2 cup half-and-half Substitute heavy cream for a richer finish.
  • 1 cup mozzarella cheese, shredded Provolone or dairy-free melting cheese is an alternative.
  • 1 cup cheddar cheese, shredded Sharp cheddar adds character.
  • 1/4 cup fresh parsley, chopped For brightness and color.
  • 1 teaspoon red chili flakes Optional for gentle heat.
Optional Add-ons
  • 1 handful baby spinach or kale Stirred in at the finish for color and nutrients.
  • 1 teaspoon lemon juice To brighten the sauce at the end.
  • to taste Grated Parmesan For serving.
  • to taste Toasted pine nuts or chopped walnuts For a contrasting crunch.
  • few sun-dried tomatoes, chopped For concentrated umami.
  • few fresh basil leaves For a fragrant, herbal lift.

Method
 

Cooking the Pasta
  1. Bring salted water to a boil for the pasta.
  2. Drop the penne and cook until just shy of al dente, about 1–2 minutes less than package directions.
  3. Reserve 3/4 cup of pasta water before draining.
Sautéing the Onions and Turkey
  1. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
  2. Add the diced onion and cook until soft and translucent, about 4–5 minutes.
  3. Push the onions to one side, add the ground turkey, breaking it up with a wooden spoon.
  4. Let the turkey sit undisturbed for 2–3 minutes to encourage browning, then continue to cook until no pink remains.
Making the Sauce
  1. Add minced garlic and cook for 30–45 seconds until fragrant.
  2. Sprinkle the flour over the turkey and onions, stir to coat, and cook for about a minute.
  3. Gradually pour in the chicken broth while stirring, scraping any browned bits from the pan.
  4. Add the tomato sauce and stir, bringing to a gentle simmer for 4–6 minutes.
Finalizing the Dish
  1. Lower the heat and stir in the half-and-half, warming gently without boiling.
  2. Add the drained pasta to the pan with a splash of reserved pasta water and toss to coat thoroughly.
  3. Stir in shredded mozzarella and cheddar, one handful at a time, until melted.
  4. Remove from heat, fold in most of the chopped parsley, and let rest for 1–2 minutes before serving.

Notes

For best results, do not overcook the pasta and ensure proper browning of the turkey. Use freshly shredded cheese for a creamier sauce and consider the optional add-ons for extra flavor.