Ground Turkey Puttanesca Recipe

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.


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


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

Be the first to comment

Leave a Reply

Your email address will not be published.