Ground Turkey Puttanesca Recipe

Ground Turkey Puttanesca Recipe

Puttanesca was created in Naples in the mid-20th century. The sauces ingredients generally consist of tomatoes, olive oil, olives, capers and garlic. The Ground Turkey Puttanesca recipe uses traditional ingredients alongside with anchovies to add a nice saltiness to the dish.

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Ingredients:
1 16oz. package Rigatoni pasta
1 6oz. can tomato paste
1 8.5oz. jar anchovies
8 garlic cloves, thinly sliced
1/4 cup capers
1 10oz. can tomato puree
Kosher salt
Fresh ground black pepper
1/4 cup tarragon, chopped
1 lb. ground turkey
6 tablespoons olive oil
Fresh parsley
Grated Parmesan
1/2 cup Kalamata olives, pitted and chopped

Directions:
1. In a Dutch oven, heat 3 tablespoons olive oil over medium-high heat.
2. Once hot, add the ground turkey, salt and pepper and sauté for around 10-minutes (turkey is no longer pink and the meat is broken up.)
3. When the meat is cooked, remove from the Dutch oven and set aside.
4. Add 3 tablespoons olive oil to the pan on medium-low heat.
5. Once hot, add garlic, anchovies, capers, olives, tomato paste and tarragon and cook for around 6-minutes (until the anchovies have melted.)
6. Add the tomato puree and turn the burner to medium and stir until well blended.
7. Reduce pot to a simmer, add salt and pepper and cover for 10-minutes.
8. Add the cooked ground turkey along with any remaining juice, and simmer for 30+ minutes (the longer you simmer it the more flavorful it will be.)
9. Cook the rigatoni.
10. Once done, reserve 1/2 cup of the pasta water and drain the pasta.
11. Incorporate the drained pasta into the sauce.
12. Garnish pasta with parmesan and parsley and serve.

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Pinot Noir Wine
This Ground Turkey Puttanesca recipe produces a heavier meat sauce that coats and enters the tubes of the rigatoni. Given the fact the dish has a lot of flavor, I would pair it with a nice light Pinot Noir. Pinot Noir wines are generally lighter red wines without much oak. I feel that the dark cherry, unoaked flavors of a Pinot Noir would compliment the strong salty flavors from the pasta. Follow the link to our wine review site to find our favorite Pinot Noir wines-LetsHaveWine.com

Have you tried this recipe? If so, leave us your comments below!