Gordon Ramsay’s Ground Turkey Pasta Recipe
I make this Gordon Ramsay–inspired ground turkey pasta when I want dinner fast but still pretending I have my life together — it’s saucy, a little garlicky, and somehow feels fancy even when I’m spooning it into bowls at 7:15 p.m. on a Tuesday. Think rich tomato sauce, browned turkey with little caramelized bits, herbs, and pasta that actually soaks up flavor instead of sitting in a puddle.
My husband eats like a raccoon that’s been missing meals — he devoured a bowl, licked the rim, and asked if I’d “put extra love” in it (translation: I probably added double garlic). It’s become our household’s accidental comfort food: quick enough for weeknights, impressive enough for friends who drop by, and tolerant of my chaotic mid-recipe ingredient swaps.
Why You’ll Love This Gordon Ramsay’s Ground Turkey Pasta Recipe
– It’s fast: dinner on the table in about 30 minutes without compromising on flavor.
– Lighter but satisfying: ground turkey keeps it lean while the sauce stays rich and cozy.
– Flexible: picky kids, vegetarian swaps, or spicy grown-up versions — all welcome here.
– Pantry-friendly: mostly staples and one jar of good tomatoes can save dinner night.
Kitchen Talk
I’ve learned that ground turkey will never caramelize like beef, but the tiny browned bits you do get are gold — don’t rush them. I once dumped everything into the pan and stirred constantly like a lunatic; the sauce never developed depth. Now I let the turkey sit, brown, then scrape up the fond with a splash of pasta water or wine. Also, yes, I once added a handful of frozen peas straight into the sauce and my kid announced it was the best “surprise” ever. So, frozen veg = acceptable chaos.
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Shopping Tips
– Protein: Buy 93/7 or 85/15 ground turkey depending on budget — fattier mixes are more forgiving and tastier, but leaner is lighter.
– Grains/Pasta: Choose a pasta with nooks (rigatoni, penne, or orecchiette) so the sauce clings; dried pasta is fine — don’t overcook.
– Canned Goods: Use whole canned tomatoes if you can, they have better flavor and texture; crushed is fine in a pinch.
– Fresh Herbs: Grab a small bunch of basil or parsley for finishing — they brighten the whole dish.
– Cheese: Freshly grated Parmesan or Pecorino elevates the sauce; pre-grated works but won’t melt as luxuriously.
– Fats & Oils: Good olive oil for finishing and a neutral oil (canola/sunflower) for browning the turkey will save you from burnt garlic.
Prep Ahead Ideas
– Brown the turkey and store it in an airtight container in the fridge for up to 2 days — cuts active cook time in half.
– Chop onions, garlic, and grate cheese the night before; keep them in separate small containers or zip bags.
– Make the sauce a day ahead — flavors deepen overnight and it reheats beautifully in a skillet with a splash of water.
– Keep pasta water frozen in ice cube trays if you like using it for saucing — one cube = a quick rescue.
Time-Saving Tricks
– Use high heat to brown the turkey quickly, then lower to finish; you get flavor without babysitting the pan.
– Cook pasta while the sauce simmers — drain and finish in the sauce for one-pan-ish cleanup.
– Swap fresh tomatoes for a good-quality canned passata or crushed tomatoes to skip chopping.
– Frozen garlic or jarred minced garlic is fine in a real pinch — just don’t burn it.
Common Mistakes
– Not letting the turkey brown: I did this once and the whole sauce tasted flat; fix it by quickly searing and letting the pan develop color.
– Adding pasta straight from the pot without reserving water: sauce can be dry — save a cup, use a few tablespoons to loosen.
– Overcooking the pasta: mushy pasta kills the vibe; undercook by a minute, then finish in the sauce.
– Skipping seasoning layers: salt early and taste again at the end — you might need more.
What to Serve It With
– A simple peppery arugula salad dressed with lemon and olive oil.
– Crusty garlic bread or toasted sourdough for mopping up sauce.
– Steamed green beans or a quick sauté of zucchini for a veggie boost.
– Roasted Brussels sprouts with balsamic if you want a slightly fancy side.
Tips & Mistakes
– Salt the pasta water like the ocean — it’s your first seasoning.
– Brown turkey in batches if your pan is crowded; crowding means steaming, not browning.
– If the sauce is too acidic, pinch of sugar or a splash of cream calms it.
– Don’t add fresh herbs too early — they lose brightness; save some for the end.
Storage Tips
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce. Cold pasta is totally fine for breakfast — no shame; add an egg and you’re suddenly a person with ambition.
Variations and Substitutions
– Swap ground turkey for ground chicken, beef, or Italian sausage for a different flavor — sausage will add spice and fat.
– Make it vegetarian: use crumbled tempeh, lentils, or finely chopped mushrooms to mimic texture and heft.
– Dairy swap: stir in a splash of cream or mascarpone for creamier sauce, or leave it out for a lighter punch.
– Pasta swap: use whole wheat or chickpea pasta for more fiber, but watch cooking times.
– Spice it: red pepper flakes or a spoon of harissa lifts it into bolder territory.
Frequently Asked Questions
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Gordon Ramsay's Ground Turkey Pasta Recipe
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1.25 lb ground turkey
- 1.25 tsp kosher salt plus more to taste
- 0.75 tsp black pepper
- 0.5 tsp crushed red pepper flakes adjust to heat preference
- 1 cup diced yellow onion finely chopped
- 0.5 cup diced carrot finely chopped
- 0.5 cup diced celery finely chopped
- 3.5 tsp minced garlic
- 2 tbsp tomato paste
- 24 oz crushed tomatoes
- 0.75 cup chicken broth low sodium preferred
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp granulated sugar balances acidity
- 1 tbsp unsalted butter for a glossy finish
- 0.25 cup chopped fresh parsley divided
- 12 oz short pasta (penne or rigatoni), dry
- 0.75 cup grated Parmesan cheese divided
- 0.5 cup pasta cooking water as needed
Instructions
Preparation Steps
- Boil a large pot of salted water. Cook pasta until al dente. Reserve 1/2 cup water, then drain.
- Heat olive oil in a wide skillet over medium-high heat. Brown the turkey, breaking it up, 5–6 minutes.
- Season with salt and black pepper. Stir in onion, carrot, and celery. Cook until softened, 4–5 minutes.
- Add garlic, red pepper flakes, and tomato paste. Cook until fragrant and darkened, 1–2 minutes.
- Pour in Worcestershire and chicken broth. Scrape up browned bits and bring to a simmer.
- Stir in crushed tomatoes, oregano, basil, and sugar. Simmer gently 10–12 minutes, stirring occasionally.
- Finish the sauce with butter and half the parsley. Taste and adjust seasoning.
- Add drained pasta to the pan. Toss, loosening with splashes of pasta water as needed.
- Fold in half the Parmesan. Serve topped with remaining Parmesan and parsley.
Notes
Featured Comments
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“Impressed! Clear steps and will make again results. Perfect for busy nights.”
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