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One-Skillet Pasta
This recipe was given to me 25 years ago and remains a family favorite. It's a tasty twist on traditional spaghetti, and making a one-skillet pasta saves time on prep and cleanup, too. —Susan Spence, Lawrenceville, Virginia
Ingredients
- 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, drained
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 8 ounces uncooked angel hair pasta
- 1 cup shredded cheddar cheese
Directions
- 1. In a large cast-iron or other heavy skillet, cook the turkey, onion and red pepper over medium heat, crumbling turkey, until meat is no longer pink; drain.
- 2. Add the tomatoes, broth, mushrooms, brown sugar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
- 3. Add pasta; return to a boil. Reduce heat; cover and simmer until pasta is tender, 30-35 minutes. Sprinkle with cheese. Cover and cook until cheese is melted, 2-3 minutes longer.
Nutrition Facts
1-2/3 cups: 553 calories, 19g fat (7g saturated fat), 114mg cholesterol, 994mg sodium, 55g carbohydrate (14g sugars, 7g fiber), 41g protein.
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