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Italian Pasta Supper

 Italian Pasta Supper
When my husband and I lived on a farm, this wonderful stovetop dish satisfies hearty appetites after a long day of work in the fields. It's simple to prepare.—Emily Smith, Orangeville, Ontario
4 ServingsPrep: 10 min. Cook: 55 min.


  • 1/2 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 medium onion, chopped
  • 1/4 cup minced fresh parsley
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (6 ounces) tomato paste
  • 3/4 cup water
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon each dried marjoram, oregano and thyme
  • 1-1/2 cups elbow macaroni, cooked and drained


  • In a skillet, cook beef, onion, parsley and garlic over medium heat
  • until meat is no longer pink; drain. Add the tomatoes, tomato paste,
  • water, sugar and seasonings; mix well. Cover and simmer for 30
  • minutes. Add macaroni; mix well. Simmer, uncovered, 5 minutes longer
  • or until heated through. Yield: 4 servings.
In summer, give Italian Pasta Supper a fresher flavor by using 1-1/2 teaspoons minced fresh basil and 3/4 teaspoon each minced fresh marjoram, oregano and thyme.
Nutritional Facts: 1 serving (1 each) equals 270 calories,

2 of 2

Italian Pasta Supper (continued)

Nutritional Facts: 6 g fat (2 g saturated fat), 28 mg cholesterol, 500 mg sodium, 40 g carbohydrate, 6 g fiber, 17 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.