Pasta with Ground Turkey, Carrot and Fennel



1 pound lean ground turkey
2 tablespoons olive oil, divided
3 carrots, peeled and chopped
1 fennel bulb, chopped
1/2 yellow onion, chopped
8 cloves garlic, minced
2 teaspoons kosher salt, divided, plus some for the pasta water
1-1/2 teaspoons pepper
1/2 teaspoon red pepper flakes
1 tablespoon Italian seasoning
1 cup Pinot Grigio
1 28-ounce can crushed tomatoes
fresh basil for garnish
Toscana Black Pepper cheese (or parmesan if you don’t have Toscana)


  1. Heat 1 tablespoon olive oil in skillet. Add ground turkey, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Cook until browned and crumbly, and no longer pink, 7-10 minutes. Remove turkey from skillet into a bowl and set aside.
  2. Add 2 tablespoons olive oil to the same skillet. Add carrots, fennel and onion, and cook over medium heat until the vegetables start to soften 5-7 minutes. Add garlic and cook for 45 seconds.
  3. Bring turkey back to the skillet and mix with the vegetables.
  4. Add wine and scrape up any brown bits on the bottom of the pan.
  5. Add the crushed tomatoes, Italian seasoning and stir. Reduce heat to low and let simmer for 15 minutes, until sauce starts to thicken a bit.
  6. Cook pasta according to package directions, making sure to add some kosher salt to the water before boiling.
  7. Spoon meat sauce over pasta, top with basil and freshly grated Toscana cheese.


Until next time, Kris