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One-Skillet Pasta

 One-Skillet Pasta
"This recipe was given to me 25 years ago and remains a family favorite. It's a simple dish with a great twist on traditional spaghetti. By cooking everything in one pot it saves time on prep and clean up." – Susan Spence, Lawrenceville, Virginia
5 ServingsPrep: 20 min. Cook: 1-1/4 hours


  • 1-1/2 pounds ground turkey
  • 1 medium onion, finely chopped
  • 1 medium sweet red pepper, finely chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 1 can (4 ounces) sliced mushrooms
  • 1 tablespoon packed brown sugar
  • 1 tablespoon chili powder
  • 8 ounces uncooked angel hair pasta
  • 1 cup (4 ounces) shredded cheddar cheese


  • In a large skillet, cook the turkey, onion and pepper over medium
  • heat until meat is no longer pink; drain.
  • Add the tomatoes, broth, mushrooms, brown sugar and chili powder.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  • Add pasta; return to a boil. Reduce heat; cover and simmer for 30-35
  • minutes or until pasta is tender. Sprinkle with cheese. Cover and
  • cook 2-3 minutes longer or until cheese is melted.
  • Yield: 5 servings.
Nutritional Facts: 1-2/3 cups equals 621 calories,

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One-Skillet Pasta (continued)

Nutritional Facts: 28 g fat (11 g saturated fat), 118 mg cholesterol, 967 mg sodium, 58 g carbohydrate, 7 g fiber, 36 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.