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Rigatoni with Spicy Ground Turkey Ragu

BS' in the Kitchen (adapted from Bon Appetit)
Swapping out pork for ground turkey, and speeding up the cooking time, this delicious ragu gets a healthy boost and still maintains it's delicious flavours!
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Pasta
Cuisine Italian
Servings 3 -4


  • 1/2 onion chopped
  • 1 carrot chopped
  • 1 celery stalk chopped
  • 2 garlic cloves
  • 1 tsp oregano
  • Dash of red pepper flakes
  • 1/4 cup flat-leaf parsley
  • 14 oz. canned pureed tomatoes
  • 1/8 cup olive oil
  • 1/2 pound 230g mild Italian sausage
  • 1/2 pound 230g ground turkey (or pork)
  • Salt & pepper
  • 1 tbsp tomato paste
  • 3-4 servings rigatoni pasta
  • Parmesan cheese


  • Begin by combining onion, celery, garlic, oregano, red pepper flakes, and parsley in food processor, until evenly chopped.
  • In a pan on medium heat, add your olive oil.
  • While pan is heating, remove casing from sausage.
  • Once pan has heated, add sausage, cooking 4-5 minutes until browned.
  • Add ground turkey, frying until nearly cooked, add salt & pepper.
  • Transfer sausage, and turkey to a bowl.
  • In the same pan, turn it up to medium-high heat, adding vegetable mixture once heated, cooking 8-10 minutes, until vegetables begin to turn a golden colour.
  • In a bowl, stir 1 tablespoon tomato paste, with 1 cup of water, adding to vegetables (after they have cooked for 8-10 minutes).
  • Simmering until nearly all liquid has evaporated.
  • Add sausage, and turkey to pan, along with pureed tomato, and one cup of water.
  • Simmer until sauce is no longer runny, about 10-15 minutes.
  • Once sauce is done reducing, add salt & pepper to taste.
  • Boil pasta for about 12 minutes until desired tenderness.
  • Place pasta in serving dishes, top with ragu, and sprinkle shredded parmesan cheese to top it off.